Scrod — the name for a type of white fish such as cod or haddock — can stand up to almost any kind of cooking, from fried for fish and chips to this delicious recipe.
INGREDIENTS | SERVES 2
- ⅔ pound scrod filet
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons parsley
- 1 large tomato, thinly sliced
- 2 tablespoons fine bread crumbs
- 1 tablespoon olive oil
Preheat the oven to 350°F. Place the fish on an ovenproof pan prepared with nonstick spray.
Sprinkle the fish with salt, pepper, lemon juice, and parsley.
Arrange the tomato slices on top of the fish and sprinkle with bread crumbs. Drizzle olive oil over the top.
Bake for 20 to 25 minutes, or until the fish is sizzling and the bread crumbs are brown.
PER SERVING Calories: 207 | Fat: 5 g | Protein: 31 g | Sodium: 75 mg | Carbohydrates: 16 g | Fiber: 1 g