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

Please make your car a NO PHONE ZONE!!!

If you like this blog, please look for my other blogs:
Thyme for Herbs
Bits, Tales, and Yarns


Pam said...

Have you announced the winner or did I miss it....thanks Love!


Jane Marie said...

Pam, The winner of Tropical Traditions Organic Peanut Butter and is in the sidebar under the picture of the woman cooking. I usually don't make a separate post announcing the winner. I just add the name to the winner's list after the winner has been notified and has contacted me with the mailing address.

Pam said...

Oh, okay Jane Marie..thank you so much!