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Scrod Baked with Onions, Lemon, and Rosemary Recipe
|Olive oil||2 Tablespoon|
|Scrod fillets||1 1⁄2 Pound|
|Sweet onion||1 Large, finely sliced|
|Dried rosemary||1⁄2 Teaspoon|
|Lemon||1 , cut into paper thin slices|
Serving size: Complete recipe
Calories 1128 Calories from Fat 345
% Daily Value*
Total Fat 39 g59.9%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 400.2 mg
Sodium 950.4 mg39.6%
Total Carbohydrates 36 g12.1%
Dietary Fiber 7.2 g28.9%
Sugars 19 g
Protein 164 g327.9%
Vitamin A 2% Vitamin C 107.1%
Calcium 14.3% Iron 12.7%
*Based on a 2000 Calorie diet
Put 1 tablespoon of the oil in a baking pan that will hold the scrod in a single layer.
Turn the scrod in the oil to coat all sides.
Arrange the onion over the fish in overlapping slices.
Drizzle the remaining 1 tablespoon of oil over the onion.
Sprinkle with rosemary, salt, and pepper.
Remove any seeds from the lemon slices and lay them over all.
Bake for 15 to 20 minutes, or until the fish flakes apart easily at the center.