Roast Smothered Scrod with Onion Crisps

Ingredients

4 5-ounce fillets scrod
1 tablespoon Creole Seasoning, or to taste
1 tablespoon olive oil
3 cups peeled, diced eggplant, cut in 1/2-inch dice (about 1 1/2 pounds)
8 Italian plum tomatoes, sliced vertically
1/2 cup chopped onions
1 tablespoon minced garlic
3 tablespoons chopped basil
1 teaspoon salt
Black pepper
1/2 cup purÈed peeled and seeded Italian plum tomatoes
1/2 cup chicken stock
Onion Crisps (see next recipe)

Instructions

Heat oven to 375 degrees F. Sprinkle both sides of fish fillets with Creole seasoning.

Heat oil in a large ovenproof skillet over high heat. Add fish fillets and sear first side, about 1 minute. Turn fillets with a spatula, add remaining ingredients (except Onion Crisps) and stir gently to combine; bring to a boil. Place skillet in oven and roast 25 minutes. Return skillet to burner, turn heat to high and cook 5 minutes longer.

To serve, place fish fillet in a shallow bowl and spoon some of the tomato/eggplant sauce over it. Top with a handful of Onion Crisps.

Yield: 4 servings