Ingredients

4 large red potatoes (about 1 1/2 pounds), thinly sliced
1 fennel bulb (about 1 1/4 pounds), trimmed and thinly sliced
1 garlic clove, minced
2 tablespoons olive oil
3/4 teaspoon plus 1/8 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 1/4 pounds scrod, cut into 4 pieces
1 medium tomato, seeded and diced
Feathery fennel tops for garnish

Directions

Preheat oven to 425. In shallow 2 1/2-quart casserole, toss potatoes, fennel, garlic, olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bake, uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once.

Sprinkle scrod with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Arrange scrod on top of potato mixture; bake 10 to 15 minutes longer or until scrod flakes easily when tested with a fork. Sprinkle with diced tomato; garnish with fennel tops. Makes 4 servings.

Nutritional facts per serving: 320 cal., 30 g pro., 33 g carbo., 8 g fat (1 g saturated), 61 mg chol., 580 mg sodium.