Scrod Baked With Fennel And Potatoes

This is a one-dish meal that even your fussiest fish eater will love. It is satisfying, yet low in fat.

Ingredients

2 pounds red skinned potatoes, thinly sliced
1 fennel bulb, approximately 1 pound, thinly sliced
1 large garlic clove, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 1/2 pounds scrod, cut into 4 pieces
2 ripe medium tomatoes, chopped
1 tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon dried basil

Directions

Preheat oven to 425°

Spray a large shallow pan with non-stick cooking spray. Add potatoes, fennel, garlic and salt and pepper. Drizzle with olive oil and toss to coat.

Bake 30-40 minutes stirring occasionally until vegetables are lightly browned.

Place fish pieces on top of vegetables. Top with chopped tomatoes, drizzle with honey and sprinkle with dried basil. Continue cooking until fish flakes, about 15 minutes more.

Serves: 4


golden blossom honey product