Recipe courtesy of Emeril Lagasse
Print
Total:
45 min
Prep:
10 min
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

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Jewel Roasted Vegetables

Recipe courtesy of Ellie Krieger

Roast Potatoes with Lemon, Rosemary, and Thyme

Recipe courtesy of Hugh Fearnley-Whittingstall

Fish and Chips with Tartar Sauce

Recipe courtesy of Patti LaBelle

Fish and Chips with Mushy Peas

Recipe courtesy of Young Sun Huh

Fish and Chips with Homemade Tartar Sauce

Recipe courtesy of James King

Mako Shark with Grilled Pineapple Salsa

Recipe courtesy of Dave Lieberman

Roasted Fingerling Potatoes

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

So Much Pretty Food Here