Ingredients

1 lb white fish such as scrod - 1-1/2" thick
1 lemon, sliced into 1/4" rounds
2 Tbsp EVOO
1 Tbsp vinegar - cider or red wine
1 pint cherry tomatoes
2 garlic cloves, minced
1 slice of bread, cubed and toasted (I use gluten free so Jim can eat it!!)
1 Tbsp parsley
salt and pepper to taste

 

Instructions

Preheat oven to 350

Place lemon slices on bottom of baking dish.  

Place cleaned and dried fish on top of lemon slices.  

Mix the EVOO, vinegar, cherry tomatoes, garlic, cubed bread parsley, s and p and spread on top of fish.

Bake uncovered for about 30 minutes. Serve over mashed sweet potatoes and sauteed spinach.