Preparation:
* Note: Good with all white-meat fish.
Arrange fillets in baking dish. Season with salt and pepper. Sprinkle with scallions and parsley. Add wine. Sprinkle with bread crumbs. Dot with butter. Bake at 450F for 15 minutes, or until top is browned. Serve hot in cooking dish.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
