Pan-seared Scrod with Romano Mashed Potatoes and Asparagus and Fresh Vegetables with a Crispy Bread Crumb Topping

1. 1

   In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon.

2. 2

   Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes.

3. 3

   In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown.

4. 4

   Remove the fillets from the pan and set aside.

5. 5

   Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.

6. 6

   A viewer, who may not be a professional cook, provided this recipe.

7. 7

   The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

8. 8

   3 large red potatoes, chopped into large chunks

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   Milk

10. 10

    Romano cheese, to taste

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    Salt and pepper

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    Chopped parsley leaves, to taste

13. 13

    In a large pot, combine the potatoes and just enough water to cover them.

14. 14

    Boil the potatoes over medium-high heat until the water comes to a rolling boil.

15. 15

    Continue boiling the potatoes until they are fork tender.

16. 16

    Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes.

17. 17

    Mash the ingredients all together with a hand masher until they are all thoroughly combined.

18. 18

    Serve with the fish and vegetables.

19. 19

    1 pound asparagus

20. 20

    1 lemon, juiced

21. 21

    Olive oil, for sauteing

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    Salt and pepper

23. 23

    In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice.

24. 24

    Cook the asparagus until it is tender.

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    Add salt and pepper, to taste.

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    1 pound bacon

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    1 red pepper, diced

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    1 green pepper, diced

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    1 onion, diced

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    2 cloves garlic, diced

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    Chopped parsley leaves, to taste

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    Hot pepper sauce, to taste (recommended: Tabasco)

33. 33

    1/3 cup bread crumbs

34. 34

    In a medium-sized pan, cook the bacon strips until they are crispy.

35. 35

    Remove the slices from the pan and crumble the pieces.

36. 36

    Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic.

37. 37

    Saute the vegetables in the bacon grease with hot pepper sauce until they are tender.

38. 38

    Add the bread crumbs to the pan and thoroughly combine all of the ingredients.

* Per serving · 4 servings · Values may vary.