Scrod Topped With Zucchini, Corn and Olives Recipe

Name: Scrod Topped With Zucchini, Corn and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; ⅛ teaspoon salt; Freshly ground black pepper

Servings: persons

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
⅛ teaspoon salt
Freshly ground black pepper

1
Chop whole onion.
2
Heat a nonstick pan large enough to hold all the ingredients until it is very hot.
3
Reduce heat to medium-high.
4
Add oil, and saute onion until it softens and begins to brown.
5
Slice garlic, and add to onion as it cooks.
6
Wash, trim and cut zucchini into 1/2-inch cubes; add to onion, and saute a minute or two.
7
Wash and cube tomatoes, and along with the tomato paste, add to pan.
8
Pit olives and add.
9
Add oregano along with the wine.
10
Wash scrod, place in the pan, and using a spoon, cover with the ingredients.
11
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.
12
Two minutes before the scrod is ready, add the corn, continue cooking, and season with salt and pepper to taste.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces whole onion or 5 ounces ready-cut onion (1 1/2 cups), 2 teaspoons olive oil, 2 cloves garlic, 1 pound zucchini, and more.

Yes, Scrod Topped With Zucchini, Corn and Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scrod Topped With Zucchini, Corn and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions