Baked Scrod Pescada No Forno Food

BAKED COD ( BACALHAU NO FORNO)

Steps:

• After soaking the cod, remove from the water and dry well with a kitchen towel.
• Peel your onions and slice them into half moons also peel the garlic and chop it up.
• Under hot water remove the tomatoes skins and slice them up.
• In a rectangle casserole dish place in 1/2 of the olive oil and1/2 of the wine.
• Spread the onions, garlic, sliced tomatoes bay leaf, and the potatoes (if you can't find small find small potatoes use normal ones and have them cut into quarters, you also may add more potatoes if you like).
• Now place the cod over top of everything and drizzle the remaining wine and olive oil over each fillet.
• Keep basting the cod with the remaining olive oil so as not to dry out on you.
• Bake at 380°F for about 1 hour or when potatoes are cooked.
• Remove from oven and sprinkle with parsley (serve with a green tossed salad, and enjoy.

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.

PAN-SEARED SCROD WITH ROMANO MASHED POTATOES AND ASPARAGUS AND FRESH VEGETABLES WITH A CRISPY BREAD CRUMB TOPPING

Steps:

• In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
• Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
• In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
• In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
• In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.

PARKER HOUSE SCHROD (FRESH CATCH OF THE DAY)

Steps:

• Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).
• Preheat oven to 400 degrees F.
• Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter.
• Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.
• In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
• Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
• Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
• Preheat oven to 400 degrees F.
• In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
• On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
• Bake rolls for 15 to 18 minutes until browned.

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.

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.

BOSTON BAKED SCROD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Butter a baking pan large enough to hold the scrod in a single layer. Place the scrod in the prepared baking pan, and add salt, pepper, lemon juice, and wine. Drizzle a 1/4 cup of the melted butter over the fish.
• Bake at 350 degrees for approximately 20 minutes, or until 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 of melted butter.
• Brown under the broiler for 2 to 5 minutes only, just until lightly browned, and serve.

BAKED SCROD PROVENCALE

Steps:

• Preheat oven to 450 degrees.
• Place fish in lightly greased dish. Fold thin ends under to make even thickness.
• In a medium frying pan, saute onion and garlic in oil for 5 minutes. Add remaining ingredients and simmer 8 minutes, stirring constantly.
• Divide over fillets and sprinkle top with feta cheese (use more if you like).
• Bake 8-10 minutes.