4 Large red Potatoes
1 medium fennel bulb
1 Garlic clove, minced
2 tbsp olive oil, salt and coarsely ground black pepper
1 piece scrod fillet, cut into 4 pieces
1 medium tomato, seeded and diced
feathery fennel tops for garnish as you wish.
Preheat oven to 425 F.
Cut each potato crosswise into thin slices.
Trim root end and stalks from fennel bulb and cut bulb crosswise into thin slices.
In 2 1/2 quart casserole, toss potatoes, fennel, garlic, olive oil, 3/4 tsp salt, and 1/4 tsp pepper.
Bake 45 min, or until vegetables are fork-tender and lightly browned, stirring once.
Sprinkle scrod with 1/4 tsp pepper and 1/8 tsp salt.
Arrange scrod in a single layer on top of potato mixture.
Bake 10 to 15 min longer, until fish is opaque throughout.
Sprinkle scrod with diced tomato and serve garnished with fennel tops.