Scrod with Clams Livornese

• 1 1/2 pounds scrod fillet, 1/2-inch thick
• 1/4 cup olive oil
• 3 tablespoons white wine
• kosher salt to taste
• Freshly ground black pepper
• 16 littleneck clams, well scrubbed
• 4 cloves garlic, smashed and peeled

1. Place fish in the center of an oval dish 14 by 9 by 2 inches.
2. Sprinkle with the oil, wine, salt and pepper.
3. Arrange clams, hinge side down, around side of dish.
4. Place garlic between clams.
5. Cover tightly with microwave plastic wrap.
6. Cook at 100 percent power in a high-power oven for 12 minutes.
7. Prick plastic to release steam.
8. Remove from oven and uncover.
9. Serve hot.

scrod fillet, olive oil, white wine, kosher salt, freshly ground black pepper, littleneck clams, garlic

Taken from cooking.nytimes.com/recipes/3799 (may not work)