Scrod With Tomato & Artichoke Sauce
Share This Page

A Flavorful Dish
  • 4 Foley Fresh Scrod Fillets (6 ounces each)
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 large garlic cloves, chopped
  • 1 1/2 teaspoons dried oregano
  • 1 28 ounce can diced tomatoes (reserve juice)
  • salt and pepper
  • 1 14 ounce can artichoke hearts, drained, chopped
Heat oil in large, heavy skillet over medium heat.  Add onion and garlic.  Saute until onion is almost tender, about 3 minutes.  Add artichokes and oregano.  Saute for about 3 minutes.  Stir in tomatoes and reserved juice and bring to a boil.  Season fish with salt and pepper.  Place fish atop vegetables in skillet.  Cover skillet and reduce to medium-low.  Simmer until fish is just opaque in center, about 5 minutes.  Transfer fish to platter, keep warm.
Increase heat under pan and boil mixture in skillet until liquid thickens to sauce consistency, about 5 minutes.  Season with salt and pepper.  Serve fish with sauce over the top.

Enjoy this collection of our family’s favorite tried and true recipes.

View More Recipes
Our Favorite Customers enjoy benefits such as e-mailed weekly specials, newsletters, recipes and more.

Become A Favorite Customer