1-1/2 lbs. scrod
salt & pepper
1/3 cup butter
1 cup bread crumbs
1 tsp. dry mustard
1/2 tsp. onion salt
2 Tbsp. lemon juice
1/2 Tbsp. dried parsley

Melt butter in a small dish. Season the scrod with salt and pepper and brush generously with butter. Place scrod fillets on a broiler pan or cookie sheet and broil 4 inches away from heat for about 5 minutes. Combine remaining butter with breadcrumbs, mustard, onion salt, Worcester, lemon juice, and parsley. Spoon the mixture on top of the scrod, pressing down lightly to cover entire piece of fish. Broil for another 5 minutes or until top is well browned and fish flakes with a fork.

- SIDE DISH -

CREAMED SPINACH

1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced
1 (3 oz.) package cream cheese
1/2 cup milk
1/4 cup heavy cream
1/2 tsp. salt
1/4 tsp. pepper
2 (10 oz.) packages frozen chopped spinach, thawed
1/4 teaspoon nutmeg
1/2 cup mozzarella cheese

Heat the oil in a large skillet over medium heat. Add onion and garlic, stirring about 3-4 minutes. Add the cream cheese, milk, nutmeg, salt and pepper; stirring until the cream cheese is melted. Squeeze all excess liquid out of the spinach and add spinach to the sauce. Cook until the mixture is heated through and thickened, 3 to 4 minutes. Sprinkle 1/2 cup mozzarella cheese over spinach. Serve when cheese is melted.

Suggested Side Dish: Rice Pilaf, Creamed Spinach