Try this Rustic Baked Scrod with Creole Tomato Sauce recipe, or contribute your own.
Suggest a better description* Note: See the Bayou Blast - {Emerils Creole Seasoning} recipe which is included in this collection. Preheat oven to 400 degrees. Start the sauce. In an oven-proof skillet, heat olive oil. Then add onions, celery, and green peppers, and cook for 5 minutes or until the vegetables are soft. Add tomatoes and juices, bay leaf, thyme, salt, cayenne pepper, mix well and simmer for 10 minutes. Meanwhile make the crust: In a bowl combine bread crumbs, dried thyme, 1 teaspoon Bayou Blast, and olive oil, mix well. Season the fillets with the remaining teaspoon of Bayou Blast, then carefully place the fillets on top of the simmering sauce. Top each fillet with 2 tablespoons of the bread crumb mixture. Place in the oven and bake for 10 minutes or until the fish is just tender and flaky. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2206 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-26-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 2 servings | ||
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Calories: 111 | ||
Calories from Fat: 39 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 107.3mg | 4 % | |
Potassium 161.7mg | 4 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 13.9g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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