1. 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. 2. Cook mushrooms 10 minutes in remaining tablespoon of olive oil. Stir in scallions, remaining lemon juice and parsley, salt and pepper. 3. Cover fish with mushroom mixture and sprinkle with bread crumbss. Bake 10 minutes in a 475 degree oven. Makes 4 servings. From Newsday (Long Island Newspaper), "Cinderellas of the Sea" by Marie Bianco p.65, January 13, 1993. Posted to MM-Recipes Digest V4 #264 by Harrison
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0.5mg||0 %|
|Sodium 923.8mg||32 %|
|Potassium 152mg||4 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 35.4g|
|Protein 7.5g||11 %|
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Calories per serving: 222
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