2 tbsp olive oil
4 scrod filets (about 1 1/2 lb
2 lemon juice
1 salt
1 pepper
4 tbsp italian parsely, chopped
10 oz fresh mushrooms, chopped
4 scallions, chopped
1/4 cup bread crumbs
Directions
1. Grease and oven proof pan with 1 teaspoon of olive oil. Brush
scrod with juice of 1 lemon, season with salt and pepper and sprinkle
with 2 tablespoons parsley. Place fish in pan and drizzle with 2
teaspoons olive oil. 2. Cook mushrooms 10 minutes in remaining
tablespoon of olive oil. Stir in scallions, remaining lemon juice and
parsley, salt and pepper. 3. Cover fish with mushroom mixture and
sprinkle with bread crumbss. Bake 10 minutes in a 475 degree oven.
Makes 4 servings.
From Newsday (Long Island Newspaper), "Cinderellas of the Sea" by
Marie Bianco p.65, January 13, 1993.
Servings: 4 servings
Baked Scrod - Bsnx01a Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Moving on, we have some books published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that we all know today, but instead recipes for the types of meals enjoyed by the nobility of that period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as rosemary and coriander. The introduction of these new tastes led to an increase in books on cooking, the majority of which are now in private collections. During the following few centuries, the rich families of Europe strove to serve up the most extravagent banquests, and as a consequence, chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of TV brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Baked Scrod Bsnx01a recipe.
