<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees F. In shallow 2 1/2-quart baking dish, toss potatoes, fennel, garlic, oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper until well combined; spread evenly in baking dish. Bake, stirring once, until vegetables are tender and lightly browned, about 45 minutes. With tweezers, remove any bones from scrod. Sprinkle scrod with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Arrange on top of potato mixture. Bake until fish is just opaque throughout, 10 to 15 minutes. Sprinkle with tomato and garnish with reserved fennel tops. Makes 4 main-dish servings.Nutritional information is based on one serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9318/baked-scrod-fennel-potatoes/?src=shelter_footer>