Scrod, which is a baby cod is a firm white fish with a mild flavor. This recipe is paired with green beans and cherry tomatoes. A very healthy and delicious recipe. Scrod can be made many different ways and in this recipe I will be sauteeing it. It also calls for only 1 clove of garlic but if you really love garlic like I do, then by all means add more. One thing about cooking is that you can add as much or as little of the seasonings as you like to fit your own tastes. Be creative, you will be surprised what you come up with.
Scrod with Green Beans
Recipe courtesy of The Food Network
2 tbsp. all purpose flour
2 tsp. chopped fresh oregano, plus more for garnish
2 tbsp. chopped fresh parsley
Kosher salt and freshly ground pepper
4 (6 oz) scrod fillets
4 tbsp. unsalted butter
1/2 pound thin green beans or haricots verts
1 clove garlic, chopped
1 cup grape or cherry tomatoes, halved
1/4 cup water
Juice of 1 lemon
Combine flour, oregano and parsley in a shallow dish. Season with salt and pepper.
Place a large skillet over medium high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through 1 to 2 minutes more. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.
Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.
Divide the fish and vegetables among plates. Garnish with oregano