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Roast Smothered Scrod With Onion Crisps

  • Yield: 4 servings


  • 4 5-ounce fillets scrod
  • 1 tablespoon Creole Seasoning, or to taste
  • 1 tablespoon olive oil
  • 3 cups peeled, diced eggplant, cut in 1/2-inch dice (about 1 1/2 pounds)
  • 8 Italian plum tomatoes, sliced vertically
  • 1/2 cup chopped onions
  • 1 tablespoon minced garlic
  • 3 tablespoons chopped basil
  • 1 teaspoon salt
  • Black pepper
  • 1/2 cup purÈed peeled and seeded Italian plum tomatoes
  • 1/2 cup chicken stock
  • Onion Crisps (see next recipe)


  • Heat oven to 375 degrees F. Sprinkle both sides of fish fillets with Creole seasoning.
  • Heat oil in a large ovenproof skillet over high heat. Add fish fillets and sear first side, about 1 minute. Turn fillets with a spatula, add remaining ingredients (except Onion Crisps) and stir gently to combine; bring to a boil. Place skillet in oven and roast 25 minutes. Return skillet to burner, turn heat to high and cook 5 minutes longer.
  • To serve, place fish fillet in a shallow bowl and spoon some of the tomato/eggplant sauce over it. Top with a handful of Onion Crisps.

Recipe Details