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Ingredientes
- 1/4 c. butter - (1/2 stick)
- 2 lrg shallots chopped
- 2 c. fresh white breadcrumbs
- 1/4 c. minced fresh chives
- Â Â (or possibly green onion tops)
- 3 Tbsp. chopped fresh parsley
- 2 tsp grated lemon peel
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x scrod fillets, 1 1/2"-thk - (6 to 8 ounce ea) all bones removed
- Â Â (or possibly true cod fillets)
- 2 Tbsp. fresh lemon juice
- Â Â Lemon wedges
Direcciones
- Heat 1/4 c. butter in heavy large skillet over medium heat. Add in chopped shallots and cook 1 minute. Add in breadcrumbs and stir till butter is absorbed. Remove from heat and add in chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before using.)
- Preheat oven to 450 degrees. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mix, pressing to adhere. Bake till fish is just cooked through, about 20 min. Serve with lemon wedges.
- This recipe yields 4 servings.
- Comments: It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree which it's baby cod weighing under two pounds. However, some say which baby haddock and pollack are acceptable. Others contend which the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 131 | 39% |
| Total Fat 14.84g | 19% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 483mg | 20% |
| Potassium 184mg | 5% |
| Total Carbs 40.92g | 11% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.92g | 3% |
| Protein 9.0g | 14% |
