Rustic Baked Scrod With Creole Tomato Sauce Recipe

ingredients

SAUCE
1 tablespoon olive oil
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 cup Crushed tomatoes and their juices
1 bay leaf
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/4 teaspoon cayenne pepper

CRUST
1/4 cup dry bread crumbs
1/4 teaspoon dried thyme
2 teaspoons Creole seasoning
1 tablespoon olive oil
2 Fillets Scrod; trimmed of fat and the blood line

directions

Preheat oven to 400 degrees. Start the sauce. In an oven-proof skillet, heat olive oil. Then add onions, celery, and green peppers, and cook for 5 minutes or until the vegetables are soft. Add tomatoes and juices, bay leaf, thyme, salt, cayenne pepper, mix well and simmer for 10 minutes.

Meanwhile make the crust: In a bowl combine bread crumbs, dried thyme, 1 teaspoon Creole seasoning, and olive oil, mix well. Season the fillets with the remaining Creole seasoning, then carefully place the fillets on top of the simmering sauce.

Top each fillet with 2 tablespoons of the bread crumb mixture. Place in the oven and bake for 10 minutes or until the fish is just tender and flaky.

nutrition data

Nutritional data has not been calculated yet.

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