A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Broiled Scrod With Lemon Butter
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- #84628
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound fresh or frozen scrod fillets, about 1-inch thick
2 tablespoons butter or margarine, melted
2 tablespoons lemon juice
snipped parsley
lemon wedges
buttered bread crumbs
directions
Thaw fish fillets, if frozen. Place in a single layer on greased rack of an unheated broiler pan. Tuck under any thin edges to make even thickness.
Combine butter and lemon juice and brush over fillets. Sprinkle with salt and pepper.
Broil fish 4 inches from the heat for 10 to 12 minutes or just until fish flakes easily when tested with a fork, brushing occasionally with lemon-butter mixture.
Garnish with parsley and lemon wedges. If desired, top with buttered bread crumbs near the end to brown and crisp.
added by
MomOfFive
nutrition data
Nutritional data has not been calculated yet.
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