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
- 4 oz Butter
- 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
Instructions
- 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.
- Transfer the fish to a warmed serving dish, set aside and keep hot while you make the sauce.
- 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.
- Sprinkle over the chopped parsley and serve at once.
Calories: 699 kcal
Carbohydrates: 1 g
Protein: 107 g
Fat: 27g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 320 mg
Sodium: 12156 mg
Potassium: 2499 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1031 IU
Vitamin C: 9 mg
Calcium: 281 mg
Iron: 4 mg