Rustic Baked Scrod With Creole Tomato Sauce

Recipe Ingredients

		For The Sauce
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped green pepper
1 cup	237ml	Crushed tomatoes and their juices
1		Bay leaf
1 teaspoon	5ml	Fresh chopped thyme
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
		For The Crust
1/4 cup	36g / 1.3oz	Dry bread crumbs
1/4 teaspoon	1.3ml	Dried thyme
2 teaspoons	10ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1 tablespoon	15ml	Olive oil
2		Fillets of scrod - trimmed of fat, and the blood line

Recipe Instructions

* Note: See the Bayou Blast - {Emeril's Creole Seasoning} recipe which is included in this collection.

Preheat oven to 400 degrees.

Start the sauce. In an oven-proof skillet, heat olive oil. Then add onions, celery, and green peppers, and cook for 5 minutes or until the vegetables are soft. Add tomatoes and juices, bay leaf, thyme, salt, cayenne pepper, mix well and simmer for 10 minutes.

Meanwhile make the crust: In a bowl combine bread crumbs, dried thyme, 1 teaspoon Bayou Blast, and olive oil, mix well. Season the fillets with the remaining teaspoon of Bayou Blast, then carefully place the fillets on top of the simmering sauce. Top each fillet with 2 tablespoons of the bread crumb mixture. Place in the oven and bake for 10 minutes or until the fish is just tender and flaky.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2206 broadcast 08-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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