Roasted Scrod With Tomato Relish

• 1 can plum tomatoes
• 1 tbsp. vegetable oil
• 1 small onion
• 1/4 c. red wine vinegar
• 2 tbsp. brown sugar
• 1/2 tsp. salt
• scrod fillet
• 1/4 tsp. coarsely ground black pepper

1. Preheat oven to 450 degrees F. Drain juice from tomatoes; reserve for another use.
2. Cut each tomato into quarters.
3. In 2-quart saucepan over medium heat, heat 2 teaspoons vegetable oil.
4. Add onion with 2 tablespoons water and cook until tender and golden, about 10 minutes.
5. Stir in tomatoes, vinegar, brown sugar, and 1/4 teaspoon salt; over high heat, heat to boiling.
6. Continue cooking over high heat, 10 to 15 minutes, stirring frequently, until relish thickens.
7. Meanwhile, in 9- by 9-inch glass baking dish, place scrod; sprinkle with pepper, 1 teaspoon vegetable oil, and 1/4 teaspoon salt.
8. Roast, uncovered, 12 to 15 minutes or until fish flakes easily when tested with a fork.
9. Serve tomato relish over scrod.

tomatoes, vegetable oil, onion, red wine vinegar, brown sugar, salt, scrod fillet, ground black pepper

Taken from www.delish.com/recipefinder/roasted-scrod-tomato-relish-2663 (may not work)