Recipe - Roast Smothered Scrod With Onion Crisps

4 Scrod fillets ; (5 ounce ea)
1 tablespoon Bayou Blast {Emeril’s
Creole Seasoning}; see *
Note
1 tablespoon Olive oil
3 cup Peeled; 1/2” minced eggplant,
(abt 1 One half lbs)
8 Italian plum tomatoes;
cut or sliced up vertically
One half cup Chopped onions
1 tablespoon Minced garlic
3 tablespoon Chopped basil
1 teaspoon Salt
Freshlyground black pepper
One half cup Pureed; peeled, seeded
Italian plum
Tomatoes
One half cup Chicken stock
Onion Crisps; see * Note

* Note: See the “Bayou Blast {Emeril’s Creole Seasoning}” and “Onion
Crisps” recipes which are included in this collection.

Heat oven to 375 degrees. Sprinkle both sides of fish fillets with Bayou
Blast. Heat oil in a large ovenproof skillet over high heat. Add fish
fillets and sear first side, about 1 minute. Turn fillets with a spatula,
add remaining ingredients (except Onion Crisps) and stir gently to combine;
bring to a boil. Place skillet in oven and roast 25 minutes. Return skillet
to burner, turn heat to high and cook 5 minutes longer. To serve, place
fish fillet in a shallow bowl and spoon some of the tomato/eggplant sauce
over it. Top with a handful of Onion Crisps. This recipe yields 4