Try this Roasted Scrod with Parsley Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees. Place the potatoes in a saucepan and cover with water. Season the water with salt. Place the pan over medium heat and bring to a boil. Reduce the heat and cook the potatoes until fork tender, about 12 minutes. Drain and set the potatoes aside. Season the scrod with salt and pepper. In a mixing bowl, using your hands, crush the crackers into fine crumbs. Stir in the melted butter and 1 tablespoon of parsley. Place the scrod on a parchment or waxed paper baking sheet. Sprinkle the top of each fillet with the crust. Roasted the fillets for 12 minutes. In a saute pan, melt the remaining butter. Add the potatoes. Season with salt and pepper. Saute the potatoes for 4 to 6 minutes. Remove from the heat and stir in the parsley. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes and serve. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-22-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 servings | ||
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Calories: 131 | ||
Calories from Fat: 96 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 167.4mg | 6 % | |
Potassium 18.6mg | 0 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.9g | ||
Protein 1g | 1 % | |
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: 131
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