baked scrod (pescada no forno)

Name: BAKED SCROD (Pescada no forno)
Prep time: 1 h
Cook time: 25 min
Yield: 30
Ingredients: 2 pound(s) fresh scrod fillets (or other white fish; 6 tablespoon(s) olive oil, extra virgin (portugeses or italian; 1 teaspoon(s) paprika, sweet mild; 1/4 teaspoon(s) white pepper; 3 clove(s) garlic,finely chopped; 2 tablespoon(s) butter, softned; 2 tablespoon(s) lemon juice; 8 small red bliss potatoes,peeled,halved,and part boiled.; 2 teaspoon(s) coarse salt(taste )

(1 RATING)

19 Pinches

maria maxey

davenport, FL

Updated on Oct 25, 2011

One of my favorites as child i loved watching my mother making this dish,i always ask it i could help by learning.

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prep time 1 Hr

cook time 25 Min

method ---

yield 30 serving(s)

Ingredients

2 pounds fresh scrod fillets (or other white fish
6 tablespoons olive oil, extra virgin (portugeses or italian
1 teaspoon paprika, sweet mild
1/4 teaspoon white pepper
3 cloves garlic,finely chopped
2 tablespoons butter, softned
2 tablespoons lemon juice
8 small red bliss potatoes,peeled,halved,and part boiled.
2 teaspoons coarse salt(taste )

How To Make baked scrod (pescada no forno)

Step 1

PREHEAT Oven to 350* and bake for 20 25 minutes.

Step 2

1) DRAIN the fish and pat it dry.Brush the fish with 1 tablespoon of the olive oil, then season with paprika, pepper , and half of the garlic. PLACE the fish skin down in a baking dish pan and dot top with butter. Sprinkle with lemon juice.
Step 3

(2) Combine potatoes in a small bowl with the remaining olive oil,garlic, and 1 teaspoon of salt. TOSS Well and arrange around the fish in the pan.. SPRINKLE the remaining salt over the fish.
Step 4

93) COVER and bake at 350 * for 20 to 25 minutes or until fish is opaque and the potatoes are heated through. Garnish the dish with fresh parsley chopped and yo can also serve Portugueses bread,and glass of white wine. OH ITS SO YUMMY FOR YOUR TUMMY .
Step 5

Here's another recipe from grand mom;s kitchen to yous. Enjoy .Grandmy:s kitchen Maria maxey
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