Cal=225 Fat=7 Sat=1 Chol=73%
1. Preheat oven to 450. In food processor with knife blade attached or in blender, process bread until fine crumbs form.
2. In 10-inch skillet, melt margarine over medium heat. Add garlic; cook until golden. Add bread crumbs and cook, stirring often, until lightly toasted. Remove skillet from heat.
3. In 13’ by 9” glass baking dish, arrange scrod fillets; sprinkle with lemon juice and salt. Press bread-crumb mixture onto tops of fillets. Bake scrod 10 to 15 minutes, until fish is opaque throughout.
4. To serve, arrange fish on platter; serve with lemon wedges, if you like, and garnish with parsley sprigs.
Instead of serving with lemon wedges I put zest right into the crumb mixture that I was cooking.
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Serving Size: 1 serving (237g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 287 | ||
Calories from Fat: 117 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 277.2mg | 10 % | |
Potassium 776.1mg | 20 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 9.6g | ||
Protein 31.8g | 45 % | |
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: 287
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