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
- ¾ 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
- ½ cup frozen corn kernels
- ⅛ teaspoon salt
- Freshly ground black pepper
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Nutritional Information
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Nutritional analysis per serving (2 servings)
407 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 8 grams dietary fiber; 17 grams sugars; 32 grams protein; 60 milligrams cholesterol; 507 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- Chop whole onion. Heat a nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high.
- Add oil, and saute onion until it softens and begins to brown.
- Slice garlic, and add to onion as it cooks.
- Wash, trim and cut zucchini into 1/2-inch cubes; add to onion, and saute a minute or two. Wash and cube tomatoes, and along with the tomato paste, add to pan.
- Pit olives and add. Add oregano along with the wine.
- 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.
- Two minutes before the scrod is ready, add the corn, continue cooking, and season with salt and pepper to taste.
30 minutes
Dining and Cooking