Roasted Scrod with Parsley Potatoes

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 1/2 pounds new potatoes, quartered
  • 4 scrod fillets, (6 to 8 ounces)
  • Salt and freshly ground black pepper
  • 24 flaky butter crackers
  • 4 tablespoons butter, melted
  • 1 tablespoon finely chopped fresh parsley, plus 1 tablespoon
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Directions

Preheat the oven to 400 degrees F.

Place the potatoes in a saucepan and cover with water. Season the water with salt. Place the pan over medium heat and bring to a boil. Reduce the heat and cook the potatoes until fork tender, about 12 minutes. Drain and set the potatoes aside.

Season the scrod with salt and pepper. In a mixing bowl, using your hands, crush the crackers into fine crumbs. Stir in the melted butter and 1 tablespoon of parsley. Place the scrod on a parchment or waxed paper baking sheet. Sprinkle the top of each fillet with the crust. Roast the fillets for 12 minutes.

In a saute pan, melt the remaining butter. Add the potatoes. Season with salt and pepper. Saute the potatoes for 4 to 6 minutes. Remove from the heat and stir in the remaining parsley.

To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes and serve.

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  • on January 13, 2014

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    I don't think anyone proof read this recipe....The fish was tenderr as love but had no flavor. I would make it again and put a bunch of spices on the fish. The potatoes were good but I would sautee them a lot longer and add a bunch of garlic. But still one that I'm glad I made.

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