Scrod Topped With Zucchini, Corn and Olives

• 6 ounces whole onion or 5 ounces ready-cut onion (1 1/2 cups)
• 2 teaspoons olive oil
• 2 cloves garlic
• 1 pound zucchini
• 3/4 pound ripe plum tomatoes
• 2 tablespoons tomato paste
• 8 large black Italian, Greek or French olives
• Few sprigs oregano to yield 1 tablespoon chopped oregano, or 1 teaspoon dried oregano
• 1 cup dry white wine
• 10 ounces scrod fillet
• 1/2 cup frozen corn kernels
• 18 teaspoon salt
• Freshly ground black pepper

1. Chop whole onion.
2. Heat a nonstick pan large enough to hold all the ingredients until it is very hot.
3. Reduce heat to medium-high.
4. Add oil, and saute onion until it softens and begins to brown.
5. Slice garlic, and add to onion as it cooks.
6. Wash, trim and cut zucchini into 1/2-inch cubes; add to onion, and saute a minute or two.
7. Wash and cube tomatoes, and along with the tomato paste, add to pan.
8. Pit olives and add.
9. Add oregano along with the wine.
10. Wash scrod, place in the pan, and using a spoon, cover with the ingredients.
11. Cover the pan, and cook the scrod according to the Canadian rule: Measure the fish at thickest part, and cook 8 minutes for each inch.
12. Two minutes before the scrod is ready, add the corn, continue cooking, and season with salt and pepper to taste.

onion, olive oil, garlic, zucchini, tomatoes, tomato paste, black italian, oregano, white wine, scrod fillet, frozen corn kernels, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5804 (may not work)