| Ingredients:
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50 Scrod fillets thawed and portioned 4 ozs. Each
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1 C Onions, thinly sliced
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3 C Green peppers, julienned
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3 C Carrots, julienned
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¾ C Oleo or butter
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4.5 Qts. California Red Kitchen Cut Tomatoes
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½ C Parsley, chopped
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Instructions:
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Arrange scrod fillets on greased baking sheets.
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Sauté onions, green peppers and carrots in oleo or butter until onions are golden.
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Add tomatoes and parsley to onion mix - cook, stirring occasionally.
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Pour only enough vegetable mix over to fillets to barely cover each.
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Bake Scrod in 350*F oven for about 15-18 minutes or until fish flakes easily.
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Serve each fillet with about ½ cup of vegetable each. |