SCROD WITH CAPERS AND ROASTED TOMATOES

Scrod with Capers and Roasted Tomatoes image

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Nutritional Facts Serves

There are no comments yet!

Name

Message