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Baked Scrod With Piquant Onion And Bacon Crust

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CATEGORY CUISINE TAG YIELD
April 1993 1 Servings

INGREDIENTS

2 Bacon, chopped
1/2 c Finely chopped onion
1/2 c Coarse fresh bread crumbs
1 1/2 T Minced dill pickle
3/4 lb Scrod, young cod or
haddock fillet
1 t Mayonnaise

INSTRUCTIONS

Preheat the oven to 400F. In a skillet cook the bacon over moderate
heat, stirring, until it is crisp, add the onion, and cook the
mixture, stirring, until the onion is softened. Transfer the mixture
to a bowl and stir in the bread crumbs, the pickle, and salt and
pepper to taste. Arrange the scrod in a foil-lined shallow baking
dish, spread the top with the mayonnaise, and cover the fish with the
crumb mixture, pressing it in gently. Bake the scrod in the upper
third of the oven for 15 to 20 minutes, or until it just flakes.
Serves 2.  Gourmet April 1993  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 266
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 1.3mg
Sodium: 560.4mg
Potassium: 236.4mg
Carbohydrates: 47.9g
Fiber: 3.9g
Sugar: 7.2g
Protein: 8.2g


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