Scrod Topped With Zucchini, Corn and Olives
Published March 5, 1996
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 ounces whole onion or 5 ounces ready-cut onion (1 ½ cups)
2 teaspoons olive oil
2 cloves garlic
1 pound zucchini
¾ pound ripe plum tomatoes
2 tablespoons tomato paste
8 large black Italian, Greek or French olives
Few sprigs oregano to yield 1 tablespoon chopped oregano, or 1 teaspoon dried oregano
1 cup dry white wine
10 ounces scrod fillet
½ cup frozen corn kernels
⅛ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
41 grams carbs; 61 milligrams cholesterol; 437 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 9 grams fiber; 481 milligrams sodium; 33 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion. Heat a nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high.
- Step 2
Add oil, and saute onion until it softens and begins to brown.
- Step 3
Slice garlic, and add to onion as it cooks.
- Step 4
Wash, trim and cut zucchini into ½-inch cubes; add to onion, and saute a minute or two. Wash and cube tomatoes, and along with the tomato paste, add to pan.
- Step 5
Pit olives and add. Add oregano along with the wine.
- Step 6
Wash scrod, place in the pan, and using a spoon, cover with the ingredients. Cover the pan, and cook the scrod according to the Canadian rule: Measure the fish at thickest part, and cook 8 minutes for each inch.
- Step 7
Two minutes before the scrod is ready, add the corn, continue cooking, and season with salt and pepper to taste.
Private Notes
Comments
This was a super simple tasty way to cook scrod. It does have a Mediterranean vibe, so I added a few red pepper flakes, salt and pepper as I cooked, and finished with a healthy squeeze of fresh lemon. This is definitely refreshing and a keeper as a summer dish.
This was a super simple tasty way to cook scrod. It does have a Mediterranean vibe, so I added a few red pepper flakes, salt and pepper as I cooked, and finished with a healthy squeeze of fresh lemon. This is definitely refreshing and a keeper as a summer dish.