Scrod a la Ratatouille

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 medium onion, thinly sliced
• 1 small head of fennel, cut the bulb into thin strips
• 1 red pepper, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 large carrot, cut into coins
• 3 garlic cloves, diced finely
• 1 28-ounce can of diced tomatoes
• 2 teaspoons oregano
• 1/2 teaspoon black pepper
• 2 pounds of scrod, cleaned and deboned

Directions:

Preheat oven to 350 degrees. Heat olive oil in a large saucepan over medium heat.

Add onions and sauté until they begin to soften. Add fennel, peppers, carrot pieces and garlic. Continue to sauté for approximately 8 to 10 minutes. Add tomatoes, oregano and black pepper, bring to a boil and reduce heat to simmer.

Simmer tomatoes and vegetables for approximately 20 minutes or until all vegetables are tender. Add 1 cup of water if mixture becomes too dry. Place scrod in a glass baking dish.

Layer tomato and vegetable mixture on top of scrod. Bake in oven for 20 to 30 minutes or until scrod begins to flake with a fork.

Serve with brown rice.

Makes six servings.

Per Serving:

• Calories: 211
• Protein: 27 g
• Carbohydrate: 14 g
• Fat: 6 g
• Saturated Fat: 52 g
• Trans Fatty Acid: 0 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Sodium: 330 mg

This is a favorite recipe of the food and nutrition services department at Rhode Island Hospital. This recipe was submitted by Maria Santini, RD. More about nutrition services at Rhode Island Hospital.