Ingredients:
2 tblsp. butter
4 pieces scrod
3/4 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 cup flour
3/4 cup heavy cream
Grated zest 1/2 lemon
1 tblsp. lemon juice
2 tblsp. chopped fresh parsley
Directions:
In a large nonstick frying pan, melt butter over moderate heat. Sprinkle the fish with 1/2 tsp. salt and the pepper. Dust the scrod with flour in the pan and cook for2 minutes. Turn and cook just until done, about 2 minutes longer. Remove the scrod from the pan.Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 tsp. salt, the lemon juice and parsley. Serve the sauce over the fish.
Presented by: Barbara Tenney
Date: March 11, 2015
