Orange-Basil Baked Scrod

• 25 each Scrod fillets
• 30 each medium seedless oranges, peeled, each cut into 5 slices
• 1 cup red onions, cut into thin slices, separated into rings
• 1 cup KRAFT FREE Raspberry Vinaigrette Fat Free Dressing
• 1 cup basil chiffonade

1. Spray hotel pans with cooking spray.
2. Place fish in single layer in pans; top evenly with orange and onion slices.
3. Bake at 425F for 7 to 9 minutes or until fish flakes easily with fork.
4. Top each fillet with 2 tsp.
5. each dressing and basil chiffonade just before serving.

scrod fillets, oranges, red onions, dressing, basil chiffonade

Taken from www.kraftrecipes.com/recipes/orange-basil-baked-scrod-97825.aspx (may not work)