1/2 c. olive oil
6 c. sliced onions
2 cloves garlic, minced
1 green pepper, seeded & sliced
2 lbs. tomatoes (about 4 lg. peeled & chopped)
1/4 lb. feta cheese, finely chopped
2 lb. scrod fillets, cut into serving pieces
Flour for dredging

Preheat oven to 400 degrees. Heat 1/4 cup olive oil in large frying pan and saute onions and garlic slowly for about 10 minutes, stirring frequently. Add green peppers and cook, stirring constantly for about 2 minutes. Stir in tomatoes and cook for about 5 minutes, stirring frequently. Stir in feta cheese and cook for about 2 minutes, stirring frequently. Set aside and clean out pan.

Heat remaining oil in pan. Dip fish in flour, shake off excess. Brown in oil, about 1 minute each side. Select a baking pan into which the fish will fit snugly and spread some sauce on bottom of pan. Top with fish fillets. Sprinkle Parmesan cheese over fish and top with remaining sauce. Bake for about 15 to 20 minutes or until fish is cooked through. Baste fish with sauce occasionally. Serve with rice. Serves 4 to 6.