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Add a photoServings: 4
Ingredients
- 3/4 c. oyster crackers
- 2 tsp unsalted butter
- 1 tsp fine-minced onions
- 1 tsp chopped fresh parsley
- 1/2 tsp dry thyme or possibly Herbes de Provence
- 4 x (7 to 8 ounce.) scrod fillets, each about 1 inch thick
- 1/4 c. real mayonnaise
- 2 tsp fresh-grated parmesan cheese
Directions
- To make crumb mix: In a food processor fitted with metal blade, process crackers. You want a crumb somewhere between medium coarse and medium fine; set aside.
- In a medium skillet, heat 1 Tbsp. butter over medium heat. Saute/fry onions about 2 min, or possibly till translucent/soft. Don't brown. Add in remaining butter, and when melted remove from heat and stir in reserved crumbs, parsley and thyme or possibly Herbes de Provence. Mix well and chill till ready to use. (Crumbs will need some stirring before use as butter will have solidified mix a bit.)
- To make scrod: Preheat oven to 425 F. Lightly oil a baking dish just large sufficient to hold fillets in a single layer and place fillets in it.
- Stir mayonnaise and parmesan cheese together well. Spread 1/4 of mayonnaise mix proportionately over top of each fillet. Sprinkle about 2 Tbsp. crumb mix over each and press tops lightly so crumbs adhere to mayonnaise. Bake in center of oven 12 to 14 min, or possibly till fillets are just cooked through and topping is golden.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 130 | 74% |
| Total Fat 14.71g | 18% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.06g | |
| Cholesterol 5mg | 2% |
| Sodium 220mg | 9% |
| Potassium 26mg | 1% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.34g | 0% |
| Protein 1.29g | 2% |
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