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.
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.