Tired of the same old stuff for dinner, but scared of venturing out into new dishes? Working with new foods doesn’t have to be complicated—you just have to keep it simple. Here is a scrod recipe that is easy, delicious and will leave your family begging for more. Combining bread crumbs, lemon peel and a dash of paprika, this is guaranteed to make your tastebuds water. And with New Bedford Boston Scrod on sale at Sunset this week for $9.98 a pound, branching out into new territory doesn’t have to be expensive, either. Try out this recipe and let us know how it goes! We guarantee you won’t be disappointed.
Did you know? Scrod is just a term for young cod. It is a great, versatile food that can be used in a variety of dishes. And it’s also a great source of omega-3 fatty acids, which are good for your skin, hair and overall health.
|1/2||cup seasoned dry bread crumbs|
|1||teaspoon grated fresh lemon peel|
|1||teaspoon dried dill weed|
|3||tablespoons all-purpose flour|
|1‑1/2||pounds Boston scrod or orange roughy fillets, cut into 6 pieces (1/4 pound each)|
|2||tablespoons margarine, melted|
1. Preheat oven to 400°F. Spray 15X10-inch jelly-roll pan with nonstick cooking spray. Combine bread crumbs, lemon peel, paprika and dill in shallow bowl or pie plate. Place flour in resealable food storage bag. Beat egg whites and water together in another shallow bowl or pie plate.
2. Add fish, one fillet at a time, to bag. Seal bag; turn to coat fish lightly. Remove fish; dip into egg white mixture, letting excess drip off. Roll fish in bread crumb mixture. Place in prepared jelly-roll pan. Repeat with remaining fish fillets. Drizzle margarine evenly over fish. Bake 15 to 18 minutes or until fish flakes easily when tested with fork.
3. Prepare Tartar Sauce while fish is baking. Serve fish with lemon wedges and Tartar Sauce.
Makes about 6 servings. We like it with green beans, but the sky’s the limit in terms of side dishes. Enjoy!