Baked Scrod Provencale

Usually, I’m not a big fan of fish, but this is something I actually crave. Its flavors come together in a wonderful way.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  pieces  filet  scrod fish
• 1  medium onion, chopped
• 2  garlic cloves, chopped
• 2  tablespoons olive oil
• 28  ounces canned plum tomatoes, drained, chopped
• 1  tablespoon capers, rinsed and drained
• 1⁄4 cup fresh basil (or 2 teaspoons dried)
• 12  kalamata olives, pitted and chopped
• 1  tablespoon lemon juice
• 1  teaspoon oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup feta cheese, crumbled (or montrachet)

Directions

1. Preheat oven to 450 degrees.
2. Place fish in lightly greased dish. Fold thin ends under to make even thickness.
3. In a medium frying pan, saute onion and garlic in oil for 5 minutes. Add remaining ingredients and simmer 8 minutes, stirring constantly.
4. Divide over fillets and sprinkle top with feta cheese (use more if you like).
5. Bake 8-10 minutes.