Low Carb Recipe
Flaky Breaded Scrod with Basil Mustard Sauce baked with an Atkins breaded coating flavored with oregano and garlic powder. A tangy basil mustard sauce is whisked around fish before serving.
4 6-ounce pieces scrod
Lemon juice, salt and pepper
4 slices low carb bread
1/2 teaspoon garlic powder
1 teaspoon oregano
1/3 cup plus 2 teaspoons olive oil
1 cup basil leaves
2 teaspoons Dijon mustard
1/4 cup chopped almonds (optional)
Heat oven to 400 degrees.
Put fillets in baking dish, brush with lemon juice and add salt and pepper. Process bread, garlic powder and oregano in food processor until fine crumbs form. Add a little olive oil. Mix in almonds, if using.
Evenly divide crumb mixture and pat over fish. Bake 12 minutes, until scrod is flaky and done.
Meanwhile, in blender, puree basil leaves with olive oil and dash salt and pepper. Press sauce through sieve. Whisk in mustard and spoon sauce around fish.
Recipe makes 4 servings
Carbohydrates: 6.5 (3.5 NET carbs)