Can be prepared in 45 minutes or less.

Ingredients

　　1 tablespoon white-wine vinegar

　　2 tablespoons extra-virgin olive oil

　　1 shallot, chopped fine

　　1/4 cup finely chopped fresh mint leaves

　　1/4 cup finely chopped fresh basil leaves

　　1/4 cup finely chopped fresh parsley leaves

　　two 1/2-pound pieces scrod fillet

　　In a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste. In a small bowl combine well the mint, the basil, and the parsley and on each of 2 plates mound one fourth of the herb mixture. In a deep skillet bring 1 inch of salted water to a boil, add the scrod, skinned sides down, and poach it, covered, at a bare simmer for 8 minutes, or until it just flakes. Transfer each fillet with a slotted spatula, blotting it with paper towels and reserving the cooking liquid, to a bed of herbs and top the scrod with the remaining herb mixture. Add 1 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod.

Nutrition Per Serving

　　15g fat (2g saturated)

　　83mg cholesterol

　　166mg sodium

　　3g carbohydrates

　　1g fiber

　　41g protein (nutritional analysis provided by Nutrition Data)

　　#### Nutritional analysis provided by [Gourmet](http://www.nutritiondata.com/facts/recipe/841481/2?mbid=HDEPI)

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/841481/2?mbid=HDEPI) ›