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  • Healthy Serving: Recipe Directory

  • 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.