Scrod Baked with Onions, Lemon, and Rosemary Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 2 fillets of scrod (about 1 1/2 pounds) | ||
| 1 large sweet onion, very finely sliced | ||
| Dried rosemary | 1/2 Teaspoon | |
| 1 lemon cut into paper-thin slices | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 400° F.
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.
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.
Chef
