Olives, mushrooms, capers, red pepper	Pan-fry in oil

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Boston Scrod

Source: St. Louis Post-Dispatch, November 5, 2001

Yield: 6 servings

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Ingredients

For sauce:

• 4 lemons

• 4 sticks (2 cups) margarine

• 1 (16 oz) jar pimento-stuffed queen Spanish olives, drained and sliced

• 1/2 lb mushrooms, sliced

• 4 Tbsp capers (1 3 1/4-oz jar, drained)

• 1 cup chopped parsley

• 2 Tbsp diced red bell pepper

• 2 tsp Worcestershire sauce

• 1 cup water

For fish:

• 1/2 cup milk

• 1 egg

• 2/3 cup all-purpose flour

• 1 Tbsp plus 2 tsp paprika

• 6 (8 oz) pieces baby Icelandic cod, about 1 inch thick

• 2 Tbsp vegetable oil, for frying

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Preparation

To prepare sauce: Wash lemons, cut in half lengthwise, then slice thickly. In a saucepan, combine lemons, margarine, olives, mushrooms, capers, parsley, red pepper, Worcestershire sauce and water. Bring to boil; remove from heat and set aside.

To prepare fish: Preheat oven to 350°F. Beat milk and egg together to make egg wash. Stir flour and paprika together in a shallow dish. Dip fish into egg wash, roll in flour mixture and pan-fry in oil over medium-high heat until browned on both sides, about 2 minutes a side. Place fried fish in baking pan. Pour sauce over fish; bake 20 minutes. Serve with tartar sauce or cocktail sauce.