cateory: preparation_method
Baked Scrod with Fennel and Potatoes
Reviews: 198
Ingredients:
-
Here’s a simple dish that needs only a crisp green salad to become a complete meal.
- 11⁄2 pounds red potatoes (4 large), not peeled, thinly sliced
- 1 medium fennel bulb (1 pound), trimmed and thinly sliced, feathery tops reserved
- 1 garlic clove, finely chopped
- 2 tablespoons olive oil
- 3⁄4 plus 1⁄8 teaspoon salt
- 1⁄2 teaspoon coarsely ground black pepper
- 4 pieces scrod fillet (5 ounces each)
- 1 large ripe tomato (8 ounces), seeded and chopped
How to make
Baked Scrod with Fennel and Potatoes
Baked Scrod with Fennel and Potatoes
- Preheat oven to 425°F.
- In shallow 21⁄2-quart baking dish, toss potatoes, fennel, garlic, oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper until well combined; spread evenly in baking dish. Bake, stirring once, until vegetables are tender and lightly browned, about 45 minutes.
- With tweezers, remove any bones from scrod. Sprinkle scrod with remaining 1⁄8 teaspoon salt and remaining 1⁄4 teaspoon pepper. Arrange on top of potato mixture. Bake until fish is just opaque throughout, 10 to 15 minutes.
- Sprinkle with tomato and garnish with reserved fennel tops.
Comments for
Baked Scrod with Fennel and Potatoes
Baked Scrod with Fennel and Potatoes
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