| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Butter, 1/2 stick |
| 2 | Shallots, minced | |
| 2 | c | Fresh white breadcrumbs |
| 1/4 | c | Chopped fresh chives or |
| green onion tops | ||
| 3 | T | Minced fresh parsley |
| 2 | t | Grated lemon peel |
| 4 | Scrod or true cod fillets | |
| 1 1/2 inches | ||
| thick allbones | ||
| removed 6- to | ||
| 8-ounce | ||
| 2 | T | Fresh lemon juice |
| Lemon wedges |
INSTRUCTIONS
Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat oven to 450F. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mixture, pressing to adhere. Bake until fish is just cooked through, about 20 minutes. Serve with lemon wedges. Serves 4. Bon Appetit November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 686
Calories From Fat: 434
Total Fat: 49.5g
Cholesterol: 122mg
Sodium: 478.9mg
Potassium: 391.3mg
Carbohydrates: 56g
Fiber: 3.9g
Sugar: 7.5g
Protein: 9g