| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1993 |
1 |
servings |
INGREDIENTS
| 2 |
sl |
Bacon; chopped |
| 1/2 |
c |
Finely chopped onion |
| 1/2 |
c |
Coarse fresh bread crumbs |
| 1 1/2 |
tb |
Minced dill pickle |
| 3/4 |
lb |
Scrod; (young cod or |
|
|
; haddock) fillet |
| 1 |
ts |
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
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