| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Butter; (1/2 stick) |
| 2 |
lg |
Shallots; minced |
| 2 |
c |
Fresh white breadcrumbs |
| 1/4 |
c |
Chopped fresh chives or green onion tops |
| 3 |
tb |
Minced fresh parsley |
| 2 |
ts |
Grated lemon peel |
| 4 |
|
Scrod or true cod fillets; (1 1/2 inches |
|
|
; thick), allbones |
|
|
; removed (6- to |
|
|
; 8-ounce) |
| 2 |
tb |
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.
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