Baked Scrod
2 tablespoon olive oil
4 scrod fillets (about 1 1/2 lb
2 lemon juice
1 salt
1 pepper
4 tablespoon Italian parsley -- chopped
10 oz fresh mushrooms -- chopped
4 scallions -- chopped
1/4 cup bread crumbs
1. Grease and oven proof pan with 1 teaspoon of olive oil. Brush scrod with juice of 1 lemon, season with salt and pepper and sprinkle with 2 tablespoons parsley. Place fish in pan and drizzle with 2 teaspoons olive
oil.
2. Cook mushrooms 10 minutes in remaining tablespoon of olive oil. Stir in scallions, remaining lemon juice and parsley, salt and pepper.
3. Cover fish with mushroom mixture and sprinkle with bread crumbs. Bake 10 minutes in a 475 degree oven.
Makes 4 servings.
From Newsday (Long Island Newspaper), "Cinderellas of the Sea" by Marie Bianco p.65, January 13, 1993. Posted to MM-Recipes Digest V4 #264 by Harrison on Oct 05, 1997
Yield: 4 servings
2 tablespoon olive oil
4 scrod fillets (about 1 1/2 lb
2 lemon juice
1 salt
1 pepper
4 tablespoon Italian parsley -- chopped
10 oz fresh mushrooms -- chopped
4 scallions -- chopped
1/4 cup bread crumbs
1. Grease and oven proof pan with 1 teaspoon of olive oil. Brush scrod with juice of 1 lemon, season with salt and pepper and sprinkle with 2 tablespoons parsley. Place fish in pan and drizzle with 2 teaspoons olive
oil.
2. Cook mushrooms 10 minutes in remaining tablespoon of olive oil. Stir in scallions, remaining lemon juice and parsley, salt and pepper.
3. Cover fish with mushroom mixture and sprinkle with bread crumbs. Bake 10 minutes in a 475 degree oven.
Makes 4 servings.
From Newsday (Long Island Newspaper), "Cinderellas of the Sea" by Marie Bianco p.65, January 13, 1993. Posted to MM-Recipes Digest V4 #264 by Harrison on Oct 05, 1997
Yield: 4 servings
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