Ingredients

  • ½ cup extra virgin olive oil
  • 6 cloves garlic
  • ½ cup fresh basil
  • ½ cup fresh parsley
  • Juice of 2 limes (1/2 cup)
  • Salt and pepper to taste
  • 6 scrod fillets
  • 1 cup cherry tomatoes
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      366 calories; 19 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 42 grams protein; 99 milligrams cholesterol; 204 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Preheat the broiler. Place an oven rack six inches below the heat. Line a baking sheet with aluminum foil. Combine the oil, garlic, basil, parsley, lime juice, salt and pepper in a food processor and purée.
  2. Rinse fish; pat dry. Pour mixture on both sides of fish. Place on baking sheet and broil for 5 minutes. Place tomatoes around fish and broil for 5 to 8 more minutes. Remove and serve.

20 minutes

Dining and Cooking