- 1-1/2 pounds fresh scrod fillets,
about 1 inch thick
- 2 tablespoons butter or margarine,
- 1 to 2 tablespoons lemon juice
- Snipped parsley
- Lemon wedges
Place fish in a single layer on greased
rack of an unheated broiler pan. Tuck under any thin edges
to make even thickness.
Combine butter and lemon juice;
brush over fillets. Sprinkle with salt and pepper.
Broil fish 4 inches from the heat for 10
to 12 minutes or just until fish flakes easily when tested
with a fork, brushing occasionally with lemon-butter
Garnish with parsley and lemon