Scrod with Shallots and Parsley
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:
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.