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Ingredients
- 1-1/2 pounds fresh scrod
fillets, about 1 inch thick
- 2 tablespoons butter or
margarine, melted
- 1 to 2 tablespoons lemon
juice
- Snipped parsley
- Lemon wedges
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Directions
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 mixture. Garnish
with parsley and lemon wedges.
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