Roast smothered scrod with onion crisps

4 servings

Ingredients

Quantity Ingredient
4.00 scrod fillets -; (5 oz ea)
1.00 tablespoon bayou blast - {emeril’s creole seas; oning}, see *
1.00 tablespoon olive oil
3.00 cup peeled; 1/2”-diced eggplant, (abt
8.00 italian plum tomatoes; sliced vertically
½ cup chopped onions
1.00 tablespoon minced garlic
3.00 tablespoon chopped basil
1.00 teaspoon salt
1 freshly-ground black pepper
½ cup pureed; peeled, seeded italian pl
1 tomatoes
½ cup chicken stock
1 onion crisps; see * note

Directions

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Onion Crisps” recipes which are included in this collection.

Heat oven to 375 degrees. Sprinkle both sides of fish fillets with Bayou Blast. Heat oil in a large ovenproof skillet over high heat.

Add fish fillets and sear first side, about 1 minute. Turn fillets with a spatula, add remaining ingredients (except Onion Crisps) and stir gently to combine; bring to a boil. Place skillet in oven and roast 25 minutes. Return skillet to burner, turn heat to high and cook 5 minutes longer. To serve, place fish fillet in a shallow bowl and spoon some of the tomato/eggplant sauce over it. Top with a handful of Onion Crisps. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-030 broadcast 01-29-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-27-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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