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Roasted Scrod with Parsley Potatoes
Recipe courtesy Emeril Lagasse, 1998

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.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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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Copyright 2006 Television Food Network, G.P., All Rights Reserved