Spicy Baked Scrod Italiano
Oven-baked scrod with tomatoes, olives, garlic, and chili flakes.
"A healthy, simple, and fiery seafood favorite — Alexia’s Spicy Baked Scrod Italiano explodes with flavor!" - Alexia
Ingredients
- 2 1/2 lbs scrod
- 1 (28 oz) can ground peeled tomatoes
- 1 bunch fresh parsley (chopped)
- 8 campari tomatoes (cut into 1/2-inch pieces)
- 2 cans sliced black olives
- 5 cloves fresh minced garlic
- 1 fresh lemon (1/2 for sauce, 1/2 for garnish)
- Tabasco sauce (to taste)
- Red chili flakes (to taste)
- Cracked black pepper (to taste)
- Garlic salt (to taste)
- Garlic powder (to taste)
- Extra virgin olive oil (for drizzling)
- Cooking spray (for coating baking dish)
Instructions
Prepare the Fish
Preheat the oven to 375°F. Wash and pat dry the scrod. Spray a Pyrex baking dish with cooking spray and place the fish inside. Season both sides generously with cracked black pepper, garlic salt, and garlic powder.
Assemble the Dish
Add the ground peeled tomatoes and the chopped campari tomatoes to the dish. Scatter in the sliced black olives and minced garlic.
Season and Flavor
Season again with cracked black pepper, garlic salt, garlic powder, red chili flakes, and a few dashes of Tabasco sauce. Squeeze the juice from half a lemon over the top and sprinkle with plenty of fresh parsley.
Bake the Scrod
Drizzle generously with extra virgin olive oil. Cover with foil and bake for 1 hour and 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes until the sauce reduces slightly.
Finish and Serve
Remove from the oven and let the fish rest for 5 minutes. Garnish with fresh parsley and lemon slices before serving.