Rustic baked scrod with creole tomato sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === for the sauce === | |
| 1.00 | tablespoon | olive oil |
| ½ | cup | chopped onion |
| ¼ | cup | chopped celery |
| ¼ | cup | chopped green pepper |
| 1.00 | cup | crushed tomatoes and their juices |
| 1.00 | bay leaf | |
| 1.00 | teaspoon | fresh chopped thyme |
| 1.00 | teaspoon | salt |
| ¼ | teaspoon | cayenne pepper |
| 1 | === for the crust === | |
| ¼ | cup | dry bread crumbs |
| ¼ | teaspoon | dried thyme |
| 2.00 | teaspoon | bayou blast - {emeril's creole seas; oning}, see * |
| 1.00 | tablespoon | olive oil |
| 2.00 | six-ounce fillets of scrod; trimmed of fat, | |
| 1 | ; and the blood line | |
Directions
* Note: See the Bayou Blast - {Emeril's Creole Seasoning} recipe which is included in this collection.
Preheat oven to 400 degrees. Start the sauce. In an oven-proof skillet, heat olive oil. Then add onions, celery, and green peppers, and cook for 5 minutes or until the vegetables are soft. Add tomatoes and juices, bay leaf, thyme, salt, cayenne pepper, mix well and simmer for 10 minutes. Meanwhile make the crust: In a bowl combine bread crumbs, dried thyme, 1 teaspoon Bayou Blast, and olive oil, mix well. Season the fillets with the remaining teaspoon of Bayou Blast, then carefully place the fillets on top of the simmering sauce. Top each fillet with 2 tablespoons of the bread crumb mixture. Place in the oven and bake for 10 minutes or until the fish is just tender and flaky. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2206 broadcast 08-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
10-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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