James Peterson's Baked Fish Fillets with Butter and Sherry

Name: James Peterson's Baked Fish Fillets with Butter and Sherry
Yield: Serves 4
Ingredients: 1 1/2 to 2 pound scrod fillets (or any in season, firm-fleshed, non-oily white fish); Salt and pepper; 3 tablespoons unsalted butter, herb butter, or extra-virgin olive oil; 3 tablespoons dry sherry; 1 tablespoon finely chopped parsley

James Peterson's Baked Fish Fillets with Butter and Sherry was pinched from <a href="http://food52.com/recipes/27575-james-peterson-s-baked-fish-fillets-with-butter-and-sherry" target="_blank">food52.com.</a>

INGREDIENTS

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1 1/2 to 2 pound scrod fillets (or any in season, firm-fleshed, non-oily white fish)

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Salt and pepper

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3 tablespoons unsalted butter, herb butter, or extra-virgin olive oil

•

3 tablespoons dry sherry

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1 tablespoon finely chopped parsley

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