Pan-Seared Scrod With Romano Mashed Potatoes And Asparagus And Fresh Vegetables With A Crispy Bread Crumb Topping
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
37
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
450 g
Fillet (fresh scrod,)450 g
Asparagus1
Milk1
Salt450 g
Bacon2 cloves
Garlic (diced)1 cup
Bread CrumbDirections:
1
In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon
2
Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes
3
In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown
4
Remove the fillets from the pan and set aside
5
Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus
6
In a large pot, combine the potatoes and just enough water to cover them
7
Boil the potatoes over medium-high heat until the water comes to a rolling boil
8
Continue boiling the potatoes until they are fork tender
9
Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes
10
Mash the ingredients all together with a hand masher until they are all thoroughly combined
11
Serve with the fish and vegetables
12
In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice
13
Cook the asparagus until it is tender
14
Add salt and pepper, to taste
15
In a medium-sized pan, cook the bacon strips until they are crispy
16
Remove the slices from the pan and crumble the pieces
17
Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic
18
Saute the vegetables in the bacon grease with hot pepper sauce until they are tender
19
Add the bread crumbs to the pan and thoroughly combine all of the ingredients