Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Rustic Baked Scrod With Creole Tomato Sauce
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- #58050
serves/makes:
ready in:
under 30 minutes
under 30 minutes
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.
added by
grandmachicken
nutrition data
Nutritional data has not been calculated yet.
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