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.
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.