Breaded Scrod With Basil-Mustard Sauce

Recipe Ingredients

4		Center-cut Scrod fillets - (abt 8 oz ea)
1/4 cup	59ml	Fresh-squeezed lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Atkins Bakery Sliced White Bread
3		Garlic cloves
1 teaspoon	5ml	Dried oregano
1/3 cup	78ml	Olive oil - plus
2 teaspoons	10ml	Olive oil
1 cup	40g / 1.4oz	Basil leaves
2 teaspoons	10ml	Dijon mustard

Recipe Instructions

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, puree 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

Calories: 341

Description:

"Crispy homemade breadcrumbs top tender fish in this foolproof entree. Any mild-flavored fish works well with the garlic, oregano and basil combo. Adjust roasting time based on the thickness of the fillets."

Source:
Atkins Cookbook at http://atkinscenter.com

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