Baked Boston Scrod Food

SCROD WITH HERBED BREADCRUMBS

Steps:

• Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat oven to 450°F. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mixture, pressing to adhere. Bake until fish is just cooked through, about 20 minutes. Serve with lemon wedges.

BAKED SCROD WITH LEMON HERB PANKO CRUMBS

Steps:

• Preheat oven to 400 degrees F.
• In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
• In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon.
• Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
• Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
• Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
• Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
• Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
• Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
• Cover with tinfoil half way through baking if the top is browning to fast.

BAKED BOSTON SCROD

Steps:

• Dip scrod in butter and then Ritz crumbs.
• Spray pan with cooking spray and bake in 475 degree oven for approximately 12 minutes till done.

PARKER HOUSE SCROD

Steps:

• Marinate fish fillets in milk, lemon juice, Worcestershire sauce, salt, pepper, olive oil, and paprika for at least two hours (the longer the better).
• Preheat oven to 400°F.
• Remove fillets from marinade and roll in cracker crumbs, covering completely.
• Place in baking pan, (I usually spray with non stick spray) and drizzle with melted butter.
• Pour white wine into pan, but not directly over the coated fish.
• Bake until flaky, approx 10-15 minutes.
• If necessary, place pan under broiler for a few minutes to give top of fish a little color.

BAKED BOSTON SCROD

Steps:

• Preheat the oven to 350°. Butter a baking pan large enough to hold the scrod in a single layer. Place the scrod in the prepared baking pan, and add the salt, pepper, lemon juice, and wine. Drizzle 1/4 cup of the melted butter over the fish. Bake at 350° for approximately 20 minutes, or until the fish flakes but is still moist. Remove the pan from the oven and preheat the broiler. Scatter the bread crumbs over the fish, and drizzle with the remaining 1/4 cup butter. Brown under the broiler for 2-5 minutes only, until lightly browned, and serve.

BOSTON BAKED SCROD WITH A CRUNCH

Steps:

• FOR THE TOPPING: Adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.
• Pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses.
• Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 minutes.
• Toss together the bread crumbs, parsley, salt & pepper in a small bowl and set aside.
• FOR THE SCROD: Increase the oven setting to broil.
• Melt the butter in a small skillet over medium-high heat until the foaming has subsided.
• Reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute.
• Remove the pan from the heat, add the lemon juice, parsley, salt and pepper.
• Swirl to incorporate.
• Remove the pan from the heat and set aside.
• Season the scrod liberally with salt and pepper.
• Fold the thin tailpieces in half to increase their thickness.
• Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over.
• Broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes.
• Baste the fish with the pan drippings and top with the bread crumbs.
• Continue broiling until the crumbs are golden brown, about 1 minute.
• Using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy).
• Serve immediately.