Roasted Scrod With Tomato Relish

1. 1

   Preheat oven to 450 degrees F. Drain juice from tomatoes; reserve for another use.

2. 2

   Cut each tomato into quarters.

3. 3

   In 2-quart saucepan over medium heat, heat 2 teaspoons vegetable oil.

4. 4

   Add onion with 2 tablespoons water and cook until tender and golden, about 10 minutes.

5. 5

   Stir in tomatoes, vinegar, brown sugar, and 1/4 teaspoon salt; over high heat, heat to boiling.

6. 6

   Continue cooking over high heat, 10 to 15 minutes, stirring frequently, until relish thickens.

7. 7

   Meanwhile, in 9- by 9-inch glass baking dish, place scrod; sprinkle with pepper, 1 teaspoon vegetable oil, and 1/4 teaspoon salt.

8. 8

   Roast, uncovered, 12 to 15 minutes or until fish flakes easily when tested with a fork.

9. 9

   Serve tomato relish over scrod.

* Per serving · 4 servings · Values may vary.

No additional tips available.