Baked Scrod with a Cottage Cheese Crispy Crumb Topping

Makes 8 servings

• 1 cup Penn Maid® Lowfat Cottage Cheese
• 1 cup bread crumbs
• 4 tsp lemon juice
• 2/3 cup baked potato chips, crushed
• 1/4 cup butter, melted
• 3 Tbsp chives, chopped
• 3 Tbsp parsley, chopped
• 8 6-ounce scrod filets, cut thin

Preheat oven to 400°F. Place all of the ingredients, except for the scrod filets, in a bowl and mix well. Reserve in the refrigerator. Cut the filet of scrod almost in half horizontally leaving one side uncut. Unfold the filet and place 1/4 cup of the topping mixture into the slit. Place fish on a baking sheet, and bake for 10 to 12 minutes.


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