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Roasted Scrod With Parsley Potatoes
1
2
4
2
4
−1/2 Pound New potatoes; quartered
4 Ritz Crackers
Tablespoon Butter; melted
Tablespoon Finely−chopped fresh parsley
Scrod fillets −; (6 to 8 oz ea)
Salt; to taste
Freshly−ground black pepper; to taste
1
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Place the potatoes in a saucepan and cover
with water. Season the water with salt. Place the pan over medium heat and
bring to a boil. Reduce the heat and cook the potatoes until fork tender,
about 12 minutes. Drain and set the potatoes aside. Season the scrod with
salt and pepper. In a mixing bowl, using your hands, crush the crackers into
fine crumbs. Stir in the melted butter and 1 tablespoon of parsley. Place
the scrod on a parchment or waxed paper baking sheet. Sprinkle the top of
each fillet with the crust. Roasted the fillets for 12 minutes. In a saute
pan, melt the remaining butter. Add the potatoes. Season with salt and
pepper. Saute the potatoes for 4 to 6 minutes. Remove from the heat and stir
in the parsley. To serve, spoon the potatoes in the center of each plate.
Lay the fish directly on top of the potatoes and serve. This recipe yields 6
servings.
Roasted Scrod With Parsley Potatoes
529
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