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Pan fried scrod with butter sauce

Scrod is a young cod and is usually served filleted in the United States.
This simple dish brings out the fresh flavour of the fish; if you prefer the fish can be grilled {broiled) and the butter sauce served separately.
This is a favourite dish in the north eastern states.

ingredients

serves 4
125 g (4 oz) 8 Tbs Butter
700 g (1 1/2 lb) Scrod (cod) fillets, skinned and cut into large pieces
Salt and pepper to taste
1/2 tsp Grated nutmeg
1 1/2 Tbs Lemon juice
1 Tbs Chopped parsley

method

1. Melt half the butter in a large frying-pan. Add the fish fillets, a few at a time, and fry gently for 4 to 6 minutes, turning them carefully from time to time, or until the fish flesh flakes easily.

2. Transfer the fish to a warmed serving dish, set aside and keep hot while you make the sauce.

3. Add the remaining butter, seasonings and lemon juice to the pan and simmer gently until the butter has melted. Remove from the heat and pour over the fish.

4. Sprinkle over the chopped parsley and serve at once.

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