Thursday, March 18, 2010
Lent - Baked Scod with Fennel and Potatoes
Here is the next Lenten fish recipe: Enjoy!
1 1/2 pounds red potatoes ( 4 large), thinly sliced
1 medium fennel bulb ( 1 pound), trimmed and thinly sliced, feathery tops reserved
1 garlic clove, chopped
2 T. olive oil
3/4 plus 1/8 t. salt
1/2 t. coarsely ground black pepper
4 pieces scrod fillet ( 5 oz. each)
1 large ripe tomato (8 oz) seeded and chopped
Preheat oven to 426 degees.
In shallow 1 1/2 qt. baking dish, toss potatoes, fennel, garlic, oil, 3/4 t. salt, and 1/4 t. pepper until well combined; spread evenly in baking dish.
Bake, striing once, until vegetables are tender and lightly browned (about 45 minutes)
With tweezers, remove any bones from scrod.
Sprinkle scrod with remaining 1/8 t. salt and remaining 1/4 t. pepper.
Arrange on top of potato mixture.
Bake until fish is just opaque throughout, 10-15 minutes.
Sprinkle with tomato and garnish with reserved fennel tops.
YIELD: 4 servings
calories - 335
Total fat - 8g
Sat fat - 1g
Cholesterol - 61mg
Sodium - 670mg
Protein - 30g
Carbohydrates - 35g
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Thyme for Herbs
Bits, Tales, and Yarns