Scrod Topped With Zucchini, Corn and Olives

Name: Scrod Topped With Zucchini, Corn and Olives
Total time: 30 min
Yield: 2 servings
Ingredients: 6 ounces whole onion or 5 ounces ready-cut onion (1 1/2 cups); 2 teaspoons olive oil; 2 cloves garlic; 1 pound zucchini; 3/4 pound ripe plum tomatoes; 2 tablespoons tomato paste; 8 large black Italian, Greek or French olives; Few sprigs oregano to yield 1 tablespoon chopped oregano, or 1 teaspoon dried oregano; 1 cup dry white wine; 10 ounces scrod fillet; 1/2 cup frozen corn kernels; 1/8 teaspoon salt; Freshly ground black pepper

By Marian Burros

Total Time: 30 minutes
Rating: 5(9)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Scrod Smothered With Wine and Vegetables

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

6ounces whole onion or 5 ounces ready-cut onion (1½ cups)
2teaspoons olive oil
2cloves garlic
1pound zucchini
¾pound ripe plum tomatoes
2tablespoons tomato paste
8large black Italian, Greek or French olives
Few sprigs oregano to yield 1 tablespoon chopped oregano, or 1 teaspoon dried oregano
1cup dry white wine
10ounces scrod fillet
½cup frozen corn kernels
⅛teaspoon salt
Freshly ground black pepper

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Chop whole onion. Heat a nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high.
Step 2
Add oil, and saute onion until it softens and begins to brown.
Step 3
Slice garlic, and add to onion as it cooks.
Step 4
Wash, trim and cut zucchini into ½-inch cubes; add to onion, and saute a minute or two. Wash and cube tomatoes, and along with the tomato paste, add to pan.
Step 5
Pit olives and add. Add oregano along with the wine.
Step 6
Wash scrod, place in the pan, and using a spoon, cover with the ingredients. Cover the pan, and cook the scrod according to the Canadian rule: Measure the fish at thickest part, and cook 8 minutes for each inch.
Step 7
Two minutes before the scrod is ready, add the corn, continue cooking, and season with salt and pepper to taste.

Ratings

5 out of 5

9 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Rita5 years ago

This was a super simple tasty way to cook scrod. It does have a Mediterranean vibe, so I added a few red pepper flakes, salt and pepper as I cooked, and finished with a healthy squeeze of fresh lemon. This is definitely refreshing and a keeper as a summer dish.

Private comments are only visible to you.