Just Fish/Seafood Recipes Home|
Tap 'Back' for the recipe list you were browsing.
Baked Scrod in Foil
6 Scrod fillets; 1/2 lb each
Salt & pepper to taste
4 Plum tomates; slivered
1 Red bell pepper; slivered
1 sm Onion; halved & slivered
1 tb Tiny capers; drained
2 tb Flat-leaf parsley; chopped
2 tb Lemon juice
2 tb Extra-virgin olive oil
Cut six pieces (each 14x12 inches) of foil. Preheat the oven to 400oF.
Center a scrod skillet on the lower half of each piece of foil,
Sprinkle each fillet with salt and pepper to taste. Arrange the
vegetables equally on top of each piece of fish and sprinkle evenly with
the capers and parsley. Drizzle each filllet with 1 teaspoon lemon juice
and 1 teaspoon olive oil.
Fold the top half of the foil over the fish and seal the packets on all
Place the packets on a baking sheet, leaving 2 inches between each one,
and bake for 20 minutes. Let rest for 5 minutes. Serve immediately, one
packet per person.