Baked Scrod - Bsnx01a Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-Stuart Talkofsky, BSNX01A
2 tbsp: Olive oil,
4: Scrod filets, (about 1 1/2 lb
2: Lemon juice,
Salt,
Pepper,
4 tbsp: Italian parsely, chopped
10 ounce: Fresh mushrooms, chopped
4: Scallions, chopped
1/4 cup: Bread crumbs,
Directions:
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 crumbss. 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.
Source from luhu.jp
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 crumbss. 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.
Source from luhu.jp
Tags
Fish