Scrod with Shallots and Parsley

6 Servings

8-12 minutes

Ingredients:

3 large shallots, minced

½ cup butter

4 cups soft white bread crumbs

⅓ cup chopped green onion

¼ cup snipped fresh parsley (optional)

Salt and pepper to taste

1 ½ lbs. scrod fillets

4 teaspoons fresh lemon juice

Method:

Cook shallots in butter until tender; add crumbs, green onion and parsley, if desired.

Stir until butter is absorbed into mixture.

Season with salt and pepper to taste.

Place fish on non-stick metal tray; brush with lemon juice.

Cook according to your Advantium model's cooking settings or until fish flakes easily when tested with a fork.

After 7 minutes of cooking time, turn fillets over and spread crumb mixture evenly over fish, pressing gently to adhere to fish.

Cooking Settings:

Advantium:

Settings:

Time:

Tray Type:

120 Over the Range

U=Lo L=Hi

8 minutes

Metal Tray

120 Wall Oven

U=Med Lo L=Lo

12 minutes

Metal Tray

240 Wall Oven with Convection

U=5 M=3 L=10 C=4

10 minutes

Metal Tray

Chef's Notes:

Shallots are part of the onion family. Fresh shallots are available in the spring, but dry shallots (those with dry skins and moist flesh) are available year-round. Shallots are prized for their mild onion flavor and can be used like onions in cooking.