Roast Smothered Scrod With Onion Crisps

Recipe Ingredients

4		Scrod fillets - (5 oz ea)
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1 tablespoon	15ml	Olive oil
3 cups	438g / 15oz	Peeled, 1/2"-diced eggplant - (abt 1 1/2 lbs)
8		Italian plum tomatoes - sliced vertically
1/2 cup	31g / 1.1oz	Chopped onions
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Chopped basil
1 teaspoon	5ml	Salt
		Freshly-ground black pepper
1/2 cup	118ml	Pureed, peeled, seeded Italian plum
		Tomatoes
1/2 cup	118ml	Chicken stock
		Onion Crisps - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Onion Crisps" recipes which are included in this collection.

Heat oven to 375 degrees. Sprinkle both sides of fish fillets with Bayou Blast.

Heat oil in a large ovenproof skillet over high heat. Add fish fillets and sear first side, about 1 minute. Turn fillets with a spatula, add remaining ingredients (except Onion Crisps) and stir gently to combine; bring to a boil. Place skillet in oven and roast 25 minutes. Return skillet to burner, turn heat to high and cook 5 minutes longer.

To serve, place fish fillet in a shallow bowl and spoon some of the tomato/eggplant sauce over it. Top with a handful of Onion Crisps.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-030 broadcast 01-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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