Scrod with Clams Livornese

Ingredients

• 1 ½ pounds scrod fillet, 1/2-inch thick
• ¼ cup olive oil
• 3 tablespoons white wine
• kosher salt to taste
• Freshly ground black pepper
• 16 littleneck clams, well scrubbed
• 4 cloves garlic, smashed and peeled

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    322 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 90 milligrams cholesterol; 495 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Place fish in the center of an oval dish 14 by 9 by 2 inches. Sprinkle with the oil, wine, salt and pepper. Arrange clams, hinge side down, around side of dish. Place garlic between clams.
2. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 12 minutes. Prick plastic to release steam.
3. Remove from oven and uncover. Serve hot.