1/3 cup chopped, pitted Green olives 2 tblsp. (optional) Dry vermouth or Dry white wine 14 1/2 oz. stewed, drained Tomatoes 4 pieces 6oz. each Scrod fillet 2 tblsp. drained & chopped Capers 1/4 tsp. ground Black pepper Wedges of Lemon
Directions
1) Preheat oven to 400 degrees F. With tweezers, remove any small bones from scrod.
2) Place scrod in shallow 2 1/2-quart casserole, sprinkle with pepper. Spoon tomatoes over scrod and top each piece with olives and capers. Pour vermouth over scrod if you like.
3) Bake scrod, uncovered, 15 to 20 minutes, until fish flakes easily when tested with a fork. Serve with lemon wedges to squeeze over scrod.