Shelly's Recipe

BOSTON BAKED SCROD WITH LEMON CAPER SAUCE

Category: Fish and Seafood

Sauce
4 lemons
2 cups butter
12 oz jar pimento-stuffed olives, drained and sliced
1/2 lb mushrooms, sliced
1 (3 1/4 oz) jar capers, drained
1 cup chopped parsley
2 tbsp dice red bell pepper
2 tsp Worcestershire sauce
1 cup water

Fish
1/2 cup milk
1 egg
2/3 cup flour
1 tbsp plus 2 tsp paprika
6 (8 oz) pieces cod, about 1 inch thick
2 tbsp oil

Sauce. Thickly slice lemons. In a saucepan, combine remaining sauce ingredients and bring to a boil. Remove from heat, add lemon slices and set aside.

Fish: Preheat oven to 350. Beat milk and egg together to make egg wash. Stir flour and paprika in a shallow dish. Dip fish in water, roll in flour mixture and pan-fry in oil until browned on both sides, about 2 minutes a side. Place in a baking pan and pour sauce over fish. Bake 20 minutes. Serve with tartar sauce or cocktail sauce.