Ingredients

Pan-seared scrod:

• 2 tablespoons olive oil
• 1 lemon, zested, juiced
• 1 pound fresh scrod, fillets
• Romano Mashed Potatoes, recipe follows
• Fresh Vegetables with Crispy Bread Crumbs, recipe follows
• Sauteed Asparagus, recipe follows

Directions

Romano Mashed Potatoes:

3 large red potatoes, chopped into large chunks

Milk

Romano cheese, to taste

Salt and pepper

Chopped parsley leaves, to taste

In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.

Asparagus:

1 pound asparagus

1 lemon, juiced

Olive oil, for sauteing

Salt and pepper

In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.

Mixed Vegetables with Crispy Breadcrumbs:

1 pound bacon

1 red pepper, diced

1 green pepper, diced

1 onion, diced

2 cloves garlic, diced

Chopped parsley leaves, to taste

Hot pepper sauce, to taste (recommended: Tabasco)

1/3 cup bread crumbs

In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.