Roasted Scrod with Parsley Potatoes

Total Time:
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.


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