Scrod Baked in Foil Packets
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
4 scrod fillets (4 oz each)
2 medium carrots, julienned
1 large stalk celery, julienned or chopped
1 onion, thin sliced
1 tablespoon capers, rinsed and drained
1 teaspoon dried thyme
8 thin slices of lemon or lime
1/4 cup dry sherry or 2 tsp sherry extract
ground black pepper Recipe
Preheat the oven to 400ºF. Rinse the fish and pat dry with paper towels. Place four 18"x12" pieces of heavy-duty foil on a work surface. Tip the edges up slightly. Place 1 fillet in the center of each foil piece. Sprinkle with the carros, celery, onions, capers and thyme.
Top with the lime slices or lemon slices. Sprinkle with the sherry or sherry extract and pepper. Fold the edges of the foil tightly to seal, leaving some air space within each packet for steam to rise. Bake for 20 minutes. Remove from the oven. Let stand for 2-3 minutes. Open one packet carefully, pointing it away from you to vent the hot steam. Check for doneness by inserting the tip of a sharp knife in the center of the fillet.
If the fish is still translucent, reclose the opened packet and return all of the packets to the oven to bake for 2-3 minutes more. Carefully unwrap the packets. Slide the fish and vegetables onto plates and serve. ( portion out your correct serving amount)
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