Scrod with Capers and Roasted Tomatoes


Serves: 4
Total Calories: 58

Ingredients

4 4 ounce scrod filets
1/4 teaspoon freshly ground black pepper
1 cup diced tomato, drained
1/2 teaspoon kosher salt
1/2 cup pitted black olives
1 tablespoon capers
2 tablespoons dry white wine
1 lemon cut into quarters

Directions:

Boil the potatoes in a medium saucepan in 1 quart of salted water for 15 minutes, drain and place in a large bowl. Add the salt and pepper, olive oil, garlic and milk while mashing until thoroughly mixed. Coat the cod filets with oil, place in a roasting pan, spread with the potatoes. Roast at 450 degrees for 10 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 58
Calories from Fat: 0

This Scrod with Capers and Roasted Tomatoes recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.


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