Scrod with Zucchini, Corn Kernels and Olives

Scrod with Zucchini, Corn Kernels and Olives

Comments: This vegetables, olives and white wine mixture is excellent with all kinds of fish, mild or strong yet young cod, also known as scrod, is very good. Flounder, even chicken whites would make good substitutes, but chicken whites have to be cooked longer than fish.
Servings: 2
Ingredients Preparation

2 teaspoons [10 mL] olive oil
1 1/2 cups [375 mL] chopped onion
2 cloves garlic, minced
1 pound [454 g] zucchinis, sliced 1/2-inch [1.3-cm] thick
3/4 pound [340 g] ripe plum tomatoes, cubed
2 tablespoons [30 mL] tomato paste
8 large ripe Italian, Greek or French olives, pitted
1 tablespoon [15 mL] freshly chopped oregano
or
1 teaspoon [5 mL] dried
1 cup [250 mL] dry white wine
10 ounces [284 g] scrod fillets
1/2 cup [125 mL] frozen corn kernels
1/8 teaspoon [0.5 mL] salt
Freshly ground black pepper, to taste



Preheat olive oil until really hot into a large frypan.
Saute chopped onion, mixing in minced garlic, until onion is soft and just beginning to brown.
Lower heat to medium-high.
Add zucchini slices; saute for 1 or 2 minutes.
Stir in tomato cubes, tomato paste and pitted olives; sprinkle with oregano, fresh or dried.
Pour in dry white wine.
Measure fish fillets at thickest part; add and simmer fish fillets, covered, for 1 minute per inch [2.5 cm].
Two [2] minutes before the end of cooking time, stir in frozen corn kernels; salt and pepper.