Roast Smothered Scrod with Onion Crisps

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Roast Smothered Scrod with Onion Crisps Ingredients

4 Scrod fillets -; (5 oz ea)	3 tb Chopped basil
1 tb Bayou Blast - {Emeril?s	1 ts Salt
1 tb Olive oil	Freshly-ground black pepper
3 c Peeled; 1/2?-diced eggplant,	1/2 c Pureed; peeled, seeded
8 Italian plum tomatoes;	Tomatoes
1/2 c Chopped onions	1/2 c Chicken stock
1 tb Minced garlic	Onion Crisps; see * Note

Instructions for Roast Smothered Scrod with Onion Crisps

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? and ?Onion Crisps? recipes which are included in this collection. Heat oven to 375 degrees. Sprinkle both sides of fish fillets with Bayou Blast. Heat oil in a large ovenproof skillet over high heat. Add fish fillets and sear first side, about 1 minute. Turn fillets with a spatula, add remaining ingredients (except Onion Crisps) and stir gently to combine; bring to a boil. Place skillet in oven and roast 25 minutes. Return skillet to burner, turn heat to high and cook 5 minutes longer. To serve, place fish fillet in a shallow bowl and spoon some of the tomato/eggplant sauce over it. Top with a handful of Onion Crisps. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-030 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: OnionsCuisine: Uncategorized

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