01.11.07

Boston Baked Scrod

Posted in food, home cooking at 11:14 pm by wingerz

scrod.jpg

I’m still catching up on some recipes that I made before the holidays. This is another one from TNBR. It was quite good. I used haddock instead of scrod. Be sure to check the fish early; I think mine was overcooked a tiny bit.

Boston Baked Scrod

Topping
2 slices high-quality sandwich bread
1 tablespoon minced fresh parsley leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Scrod
5 tablespoons unsalted butter, melted
1 medium shallot, minced
1 small garlic clove, minced or pressed through a garlic press
1 1/2 teaspoons juice from 1 lemon
1 tablespoon minced fresh parsley leaves
Salt and ground black pepper
2 skinless scrod cod fillets (about 1 pound each), cut in half crosswise

1. For the topping: Adjust one oven rack to the upper-middle position (about 6 inches from the heat source) and the second rack to the middle position; heat the oven to 400 degrees.
2. Pulse the bread in a food processor 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 to 5 minutes. Toss the bread crumbs, parsley, salt, and pepper together in a small bowl.
3. 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 form the heat; add the lemon juice, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper and swirl to incorporate. Remove the pan from the heat and set aside.
4. Season the scrod liberally with salt and pepper. Fold the thin tailpieces in half to increase their thickness. Place the fillets in a shallow 13 by 9-inch casserole and pour the melted butter mixture over them. 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.

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