Broiled Scrod with Lemon Butter

Seasoning fish with butter and lemon is one of the simplest and best-tasting preparations for fish. Scrod are young cod. If not available, cod will work just as well.

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    1 1/2  pounds 
    fresh or frozen scrod fillets, about 1 inch thick
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    2   tablespoons 
    butter or margarine, melted
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    1 - 2   tablespoons 
    lemon juice
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    Snipped parsley
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    Lemon wedges
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    Hot boiled potatoes (optional)

Thaw fish fillets, if frozen. Place in a single layer on greased rack of an unheated broiler pan. Tuck under any thin edges to make even thickness.
Combine butter and lemon juice; brush over fillets. Sprinkle with salt and pepper.
Broil fish 4 inches from the heat for 10 to 12 minutes or just until fish flakes easily when tested with a fork, brushing occasionally with lemon-butter mixture. Garnish with parsley and lemon wedges. If desired, serve with hot boiled potatoes. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 124, Fat, total (g) 5, chol. (mg) 57, sat. fat (g) 2, carb. (g) 0, pro. (g) 19, sodium (mg) 150, Percent Daily Values are based on a 2,000 calorie diet
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