Rustic Baked Scrod With Creole Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce10 | 2 | Servings | ||
INGREDIENTS
| === FOR THE SAUCE === | ||
| 1 | T | Olive oil |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped celery |
| 1/4 | c | Chopped green pepper |
| 1 | c | Crushed tomatoes and their |
| juices | ||
| 1 | Bay leaf | |
| 1 | t | Fresh chopped thyme |
| 1 | t | Salt |
| 1/4 | t | Cayenne pepper |
| === FOR THE CRUST === | ||
| 1/4 | c | Dry bread crumbs |
| 1/4 | t | Dried thyme |
| 2 | t | Bayou Blast – {Emeril's |
| Creole Seasoning} see * | ||
| Note | ||
| 1 | T | Olive oil |
| 2 | Six-ounce Fillets of scrod | |
| trimmed of fat | ||
| and the blood line |
INSTRUCTIONS
Note: See the Bayou Blast - {Emeril's Creole Seasoning} recipe which
is included in this collection. Preheat oven to 400 degrees. Start the
sauce. In an oven-proof skillet, heat olive oil. Then add onions,
celery, and green peppers, and cook for 5 minutes or until the
vegetables are soft. Add tomatoes and juices, bay leaf, thyme, salt,
cayenne pepper, mix well and simmer for 10 minutes. Meanwhile make the
crust: In a bowl combine bread crumbs, dried thyme, 1 teaspoon Bayou
Blast, and olive oil, mix well. Season the fillets with the remaining
teaspoon of Bayou Blast, then carefully place the fillets on top of
the simmering sauce. Top each fillet with 2 tablespoons of the bread
crumb mixture. Place in the oven and bake for 10 minutes or until the
fish is just tender and flaky. This recipe yields 2 servings. Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
- (Show # EE-2206 broadcast 08-19-1996) Downloaded from their Web-Site
- http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 10-26-1996 Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 205
Calories From Fat: 128
Total Fat: 14.5g
Cholesterol: 0mg
Sodium: 1276.8mg
Potassium: 199.3mg
Carbohydrates: 17.5g
Fiber: 2.3g
Sugar: 4g
Protein: 2.7g