Fillets of Scrod

• 1/2 cup extra virgin olive oil
• 6 cloves garlic
• 1/2 cup fresh basil
• 1/2 cup fresh parsley
• Juice of 2 limes (1/2 cup)
• Salt and pepper to taste
• 6 scrod fillets
• 1 cup cherry tomatoes

1. Preheat the broiler.
2. Place an oven rack six inches below the heat.
3. Line a baking sheet with aluminum foil.
4. Combine the oil, garlic, basil, parsley, lime juice, salt and pepper in a food processor and puree.
5. Rinse fish; pat dry.
6. Pour mixture on both sides of fish.
7. Place on baking sheet and broil for 5 minutes.
8. Place tomatoes around fish and broil for 5 to 8 more minutes.
9. Remove and serve.

extra virgin olive oil, garlic, fresh basil, fresh parsley, salt, scrod, cherry tomatoes

Taken from cooking.nytimes.com/recipes/12057 (may not work)