Breaded Scrod With Basil-Mustard Sauce
- 4 center-cut Scrod fillets - (abt 8 oz ea)
- 1/4 cup fresh-squeezed lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
- 4 slices Atkins Bakery Sliced White Bread
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1/3 cup olive oil plus
- 2 teaspoons olive oil
- 1 cup basil leaves
- 2 teaspoons Dijon mustard
Heat oven to 400 degrees. Put fillets on rimmed cookie sheet. Pour juice over fillets and season with salt and pepper.
In food processor, process bread, garlic and oregano until fine crumbs form (you can also make crumbs with a box grater; in which case, don't tear the bread). With machine running, pour in 2 teaspoons of olive oil; process to combine.
Evenly divide crumb mixture and pat over fillets. Roast 12 minutes, until just cooked through.
While fish is cooking make the sauce: In a blender, purée basil leaves with remaining 1/3 cup olive oil and a dash of salt and pepper. Press sauce through fine-meshed sieve. Whisk in mustard and spoon sauce around fish. For a decorative presentation, put basil sauce in plastic bag. Snip off a small corner and squeeze a swirl of sauce on each plate.
This recipe yields 4 servings.
Carbohydrates: 6.5 grams
Net Carbs: 3.5 grams
Fiber: 3 grams
Protein: 29 grams
Fat: 22.5 grams