Scrod with Herbed Breadcrumbs


  • ¼ cup fresh chives or green onion tops
  • 3 tablespoons fresh parsley
  • 2 large shallots
  • 4 tablespoons butter
  • Lemon wedges
  • 4 6- to 8-ounce scrod or true cod fillets all bones removed
  • 2 teaspoons grated lemon peel
  • + 2 more ingredients
    • 2 cups fresh white breadcrumbs
    • 2 tablespoons fresh lemon juice

Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate...

View full recipe at Epicurious


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