Roasted Scrod with Tomato Relish
Instructions:
A sweet-and-sour relish is just the thing to perk up the simply prepared scrod fillets in this dish. 3 teaspoons vegetable oil 1 small onion, chopped 2 tablespoons water 1 can (28 ounces) plum tomatoes, drained and each tomato cut into quarters 1â„4 cup red wine vinegar 2 tablespoons brown sugar 1â„2 teaspoon salt 4 pieces scrod fillet (6 ounces each) 1â„4 teaspoon coarsely ground black pepper
Makes 4 main-dish servings. Prep: 15 minutes Cook/Roast: 40 minutes
- Preheat oven to 450°F.
- In 2-quart saucepan, heat 2 teaspoons oil over medium heat. Add onion and water and cook until onion is tender and golden, about 10 minutes. Stir in tomatoes, vinegar, brown sugar, and 1â„4 teaspoon salt; heat to boiling over high heat. Continue cooking over high heat, stirring frequently, until relish has thickened, about 15 minutes.
- Meanwhile, with tweezers, remove any bones from scrod. Arrange fillets in 9-inch square baking dish; sprinkle with remaining 1 teaspoon oil, pepper, and remaining 1â„4 teaspoon salt. Roast scrod until just opaque throughout, 12 to 15 minutes. To serve, transfer fish to platter and spoon tomato relish on top.