1 can (16 oz.) stewed tomatoes
1 can (4 oz.) mushroom stems & pieces
1 to 2 lb. scrod fillets
1 tsp. basil
1 tsp. oregano
1/2 tsp. onion salt or 2 tbsp. minced onion

Preheat oven to 350 degrees. Place scrod in 9-inch square pan or flat casserole. Pour stewed tomatoes, not drained, over fish. Add drained mushrooms, basil, oregano, onion salt and a dash of pepper. Bake 30 minutes. Makes 2 to 3 servings if you use 1 pound scrod.