Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | -Stuart Talkofsky - BSNX01A |
| 2 tablespoons | Olive oil |
| 4 \N | Scrod filets (about 1 1/2 lb |
| 2 \N | Lemon juice |
| \N \N | Salt |
| \N \N | Pepper |
| 4 tablespoons | Italian parsely ;chopped |
| 10 ounces | Fresh mushrooms ;chopped |
| 4 \N | Scallions ;chopped |
| ¼ cup | Bread crumbs |
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.