Baked Scrod with Piquant Onion and Bacon Crust
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1/2 cup finely chopped onion
- 1 teaspoon mayonnaise
- 2 slices of bacon, chopped
- 1/2 cup coarse fresh bread crumbs
- Carbohydrate 24 g(8%)
- Cholesterol 94 mg(31%)
- Fat 17 g(27%)
- Fiber 2 g(8%)
- Protein 38 g(76%)
- Saturated Fat 5 g(25%)
- Sodium 567 mg(24%)
- Calories 414
Preparation Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the bread crumbs, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.
Preparation Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the bread crumbs, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.
