Food Network: Roasted Scrod with Parsley Potatoes

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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. 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.