Pan Fried Scrod with Butter Sauce

Pan Fried Scrod with Butter Sauce

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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.
Servings: 4
Calories: 699


  • 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


  • 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
Cuisine American
Ingredients Cod, Fish & Seafood
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