1 lb. scrod filets
2 stalks celery, julienned
2 carrots, julienned
1 onion, halved and sliced thin
1 tomato, coarsely chopped
1/2 tsp. basil
1 tbsp. parsley
Salt and pepper to taste

Saute celery, carrots, onions and tomato until soft. Add basil, parsley, salt and pepper and let cool for a moment. Arrange scrod in a greased baking dish and place vegetable mixture over fish. Cover and bake 20-30 minutes at 400 degrees, or until fish flakes.