Baked Vegetable Scrod

Ingredients:

50 Scrod fillets thawed and portioned 4 ozs. Each

1 C Onions, thinly sliced

3 C Green peppers, julienned

3 C Carrots, julienned

¾ C Oleo or butter

4.5 Qts. California Red Kitchen Cut Tomatoes

½ C Parsley, chopped

Directions:

Arrange scrod fillets on greased baking sheets.

Sauté onions, green peppers and carrots in oleo or butter until onions are golden.

Add tomatoes and parsley to onion mix - cook, stirring occasionally.

Pour only enough vegetable mix over to fillets to barely cover each.

Bake Scrod in 350*F oven for about 15-18 minutes or until fish flakes easily.

Serve each fillet with about ½ cup of vegetable each.