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NEW ENGLAND SCROD 
4 filets of skinless fish 6-8 oz. each (cod, haddock, snapper, Orange Roughy, or sole)
1 stick butter at room temperature
1 tsp. Dijon mustard
1/2 tsp. garlic powder
1/4 tsp. each seasoned salt and black pepper
3/4 c. crushed buttered flavored crackers (such as Ritz/Town House Ovals) -- about 20
2 tsp. dried parsley
Juice of 1 lemon

Scrod is not a fish at all. It is a classic way of preparing common fish filets in New England. Fish should be served with potatoes. With this dish, I prefer small red potatoes, halved and sautéed in butter in parsley and pepper.

Dry fish with paper towels. Place in 9 x 13-inch pan, sprayed with oil. Mix butter, mustard, garlic powder, salt and pepper together and spread evenly over the fish filets. Mix crushed crackers and parsley together and place on top of filets. Press down. Sprinkle with lemon juice.

Bake at 400°F (preheated) for 12-15 minutes until fish flakes with a fork. Serve on heated plates with lemon wedges.

Serves 4.

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