Cooking with the Bubba: A series of original recipes #17- Baked Scrod Athenian Style

Enough of the butter, lemon juice, garlic and white wine. Let's bake this fish with a different flavor.

Ingredients (for 2): Two half pound or slightly larger scrod fillets, 6 oz. washed spinach (that's 2/3 of a typical 9 oz. bag), 1 tablespoon dehydrated onion flakes (I find these to work very well in recipes like this and to be a wonderful time saver. If you choose to be a purist then finely dice some onion, sautee briefly and put aside), 1/2 cup water, 2 teaspoons (or more if you really like dill...I do) dried dill weed, 2 teaspoons olive oil, juice of half a lemon, 1/2 cup crumbled fetta cheese, fresh ground black pepper to taste.

Preparation: Rinse and pat dry the fillets. Cover a small baking sheet with foil and coat with one teaspoon of the olive oil. Preheat oven to 350 degrees.

Cooking: In a medium saute pan, add the water, bring to a boil, and then add the onion flakes. Reduce heat and simmer for 3 minutes. Now add the spinach, black pepper and half of the dill to the pan, stir well and saute until the spinach is almost cooked and still bright green in color. Drain the liquid from the pan, add the second teaspoon of olive oil, stir and put aside. Place the fillets on the baking sheet, squeeze the lemon juice onto the scrod and then sprinkle the remaining dill evenly. Now top with the spinach and finally the crumbled cheese. Drizzle a tiny bit more olive oil over the fish mounds. Bake at 350 for 20 minutes or so, being careful not to overcook (check the fish after 15 minutes with a fork).

Serve: Brown rice and sauteed veggies are a good accompanyment. Here I've chosen mushrooms and zuccini. HOME