Products & Brands

Baked Vegetable Scrod

50 Scrod fillets thawed and portioned 4 ozs. Each
1 C Onions, thinly sliced
3 C Green peppers, julienned
3 C Carrots, julienned
¾ C Oleo or butter
4.5 Qts. California Red Kitchen Cut Tomatoes
½ C Parsley, chopped
Arrange scrod fillets on greased baking sheets.
Sauté onions, green peppers and carrots in oleo or butter until onions are golden.
Add tomatoes and parsley to onion mix - cook, stirring occasionally.
Pour only enough vegetable mix over to fillets to barely cover each.
Bake Scrod in 350*F oven for about 15-18 minutes or until fish flakes easily.
Serve each fillet with about ½ cup of vegetable each.