Serves 4
Prep time 15 minutes
Cooking time 20 minutes
2 pounds scrod, loin cut
1/3 cup white wine
1/2 lemon, juiced
Salt
Fresh ground cracked pepper
1 tablespoon olive oil
1 large onion
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
1 slice soft oatmeal bread
2 tablespoons butter
Cut scrod into serving size pieces. Place in baking dish. Add white wine. Sprinkle scrod with lemon juice and season with salt and pepper.
Put olive oil in sauté pan on medium heat. When oil is hot, add onions and peppers. Saute, turning often with tongs, until peppers and onions are crisp-tender, about five minutes. Layer mixture over fish fillets.
Process oatmeal bread in mini food processor until crumbs. Melt butter in microwave. Mix bread crumbs with butter and sprinkle on top of fish. Bake at 350 degrees for 20 minutes or until fish flakes easily.
