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Submitted by: Joyce Nissley, April 15, 2010
Joyce's Notes: A trip to New York
City always includes Alexandre de Paris (971 Madison Avenue, my favorite shop for
hair accessories) and Zabar's ( Broadway & 80th St., my favorite deli). Years ago I discovered Zabar's
Herbs for Fish and substituted it for buttered bread crumbs in my scrod
recipe. Now I enjoy this super-easy recipe often. In addition
to speedy preparation, it also wins on flavor, aroma and nutritional value.
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Baked Scrod |
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Ingredients:
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Scrod Fillet(s) |
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Milk |
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Herbs
for Fish (Zabar's brand preferred) |
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Directions:
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Preheat oven to 350 degrees.
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Lightly oil the sides of a glass baking
dish.
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Place scrod in dish allowing space between scrod
and sides of dish. If more than one fillet, allow space
between the fillets. |
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Pour milk over each fillet to moisten it. Use
enough milk to form a lake around the fillet(s), approximately 1/4"
deep. Do not completely submerge the fillet(s). |
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Sprinkle fillets with seasoning. |
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Bake 20-25 minutes. |
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Optional: Sprinkle lightly with salt before
serving. |
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Side suggestion: Bulghur
and Couscous |
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Wine pairing: Belle
of the Vine or your favorite Nissley white wine. |
© Nissley Vineyards 2010
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