Scrod Topped With Zucchini, Corn and Olives
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6ounces whole onion or 5 ounces ready-cut onion (1½ cups)
- 2teaspoons olive oil
- 2cloves garlic
- 1pound zucchini
- ¾pound ripe plum tomatoes
- 2tablespoons tomato paste
- 8large black Italian, Greek or French olives
- Few sprigs oregano to yield 1 tablespoon chopped oregano, or 1 teaspoon dried oregano
- 1cup dry white wine
- 10ounces scrod fillet
- ½cup frozen corn kernels
- ⅛teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
437 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 9 grams dietary fiber; 18 grams sugars; 33 grams protein; 484 milligrams sodium
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.
Powered by
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.