Recipes
Scrod With Tomato & Artichoke Sauce
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A Flavorful Dish
Ingredients
  • 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
Directions:
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.



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