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2 tablespoons olive oil
4 scrod filets -- (about 1 1/2 lb)
2 lemon juice
4 tablespoons Italian parsley -- chopped
10 ounces fresh mushrooms -- chopped
4 scallions -- chopped
1/4 cup bread crumbs
Grease and oven proof pan with 1 teaspoon of olive oil. Brush scrod with juice of 1 lemon, season with salt and pepper and sprinkle with 2 tablespoons parsley. Place fish in pan and drizzle with 2 teaspoons olive oil.
Cook mushrooms 10 minutes in remaining tablespoon of olive oil. Stir in scallions, remaining lemon juice and parsley, salt and pepper. Cover fish with mushroom mixture and sprinkle with bread crumbs.
Bake 10 minutes in a 475F oven.