Sweet Potato Crusted Scrod with Cranberry Sage Sauce

"Sweet Potato Encrusted Scrod, pan seared and finished with a cranberry sage beurre blanc, served with roasted asparagus"

DG-8424038

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10/28/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Pan-seared scrod with a crispy sweet potato crust, finished with a tangy cranberry sage beurre blanc and served alongside roasted asparagus.

seafood autumn pan-seared roasted sauce

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Name: Sweet Potato Crusted Scrod with Cranberry Sage Sauce
Yield: 4
Ingredients: 1 lb scrod fillets (cod or haddock works too); 1 medium sweet potato, peeled and grated; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 bunch fresh asparagus, trimmed; 1 tablespoon olive oil; Salt and pepper to taste; 1/2 cup fresh cranberries; 1/4 cup dry white wine; 1/4 cup heavy cream; 2 tablespoons unsalted butter, cold and cubed; 1 tablespoon fresh sage, finely chopped; 1 teaspoon lemon juice

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