GE Appliances

Scrod with Shallots and Parsley

6 Servings 8-12 minutes
Scrod with Shallots and Parsley


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


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:

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.