Baked Scrod Bella Vista Recipe

Preheat and prepare fish

Preheat oven to 400°F (200°C). Pat the scrod filets dry with paper towels. Place on a lightly oiled baking sheet or in a shallow baking dish large enough for the fish to lie flat.

Season fish

Brush both sides of the scrod lightly with 1 tbs olive oil. Season evenly with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Drizzle 1 tablespoon fresh lemon juice over the top.

Sauté peppers and onions

In a medium skillet over medium heat, melt 1 tbs unsalted butter with 1 tbs olive oil. Add the thinly sliced onion (1/2 cup) and the red and green bell peppers (1/2 cup each). Sauté, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add 2 tbs dry white wine (or chicken broth), 1/2 tsp dried oregano and 1/2 tsp dried basil. Cook 1–2 more minutes until liquid reduces slightly. Taste and adjust seasoning with a pinch of salt and pepper.

Top the fish and bake

Spoon the pepper and onion mixture evenly over each scrod filet. Arrange 4 oz Swiss cheese slices or shreds over the peppers so the fish is covered. Bake in the preheated 400°F oven for 12–15 minutes, or until the fish flakes easily with a fork and internal temperature reaches about 145°F. If you prefer the cheese browned slightly, switch the oven to broil on high for 1–2 minutes at the end — watch carefully to prevent burning.

Finish

Remove from oven and let rest 2 minutes. Sprinkle chopped parsley over the top and serve with lemon wedges.

If choosing rice: While the fish bakes, rinse 1/2 cup long-grain white rice until water runs clear. Combine rinsed rice and 1 cup water in a small saucepan, bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

If choosing a baked potato: Preheat oven to 425°F (if not already higher). Pierce 1 medium potato with a fork several times, rub lightly with oil and a pinch of salt, and bake directly on the oven rack for 45–60 minutes until tender when pierced with a fork. Alternatively use a microwave: pierce and microwave on high 8–10 minutes, turning halfway, until tender.

If choosing prepared mashed potatoes: reheat 1 cup prepared mashed potatoes gently on the stovetop over low heat with a splash of milk or in the microwave until hot, stirring occasionally to ensure even heating.

Steam 1 cup broccoli florets and 1/2 cup baby carrots until tender-crisp, about 5–6 minutes in a steamer basket or in 3–4 minutes in the microwave with a tablespoon of water covered. Toss with 1 tsp butter, 1/4 tsp salt and 1/8 tsp black pepper before serving.