Recipe by Chumleyathome
This recipe is so easy it is almost unbelievable. I have made this for friends and they have said it is the best fish they ever ate. My wife and girls like it a little dryer than I so you'll have to adjust the time to your liking. The 15 to 20 minutes will be a little moist.
Top Review by threeovens
Very easy and good recipe. I made this for lunch today and it came out great. I never "marinated" bread crumbs before, but it turned out to be a good idea. All I had to do when I got up this morning was throw it together and bake! When they were done I wrapped them in the foil I used to cover the baking dish, threw them in a bag with a package of frozen vegetables, pasta, and sauce. At lunch, I microwaved the veggies, pushed them aside, added the fish and heated another minute or two and voila! Lovely lunch.
- 1 1⁄2 cups salt-free seasoned dried breadcrumbs (4C's is best)
- 1⁄2 cup butter (melted) or 1⁄2 cup margarine (melted)
- 1 lemon, juice of
- 1 teaspoon dried chives
- 4 -6 pieces scrod fillets (you can use other white fish of your choice)
- Pam cooking spray
Directions See How It's Made
- Preheat oven to 350 degrees. Melt butter or margarine. Combine breadcrumbs, butter, lemon juice and chive in a bowl; set aside. If you can let the mixture stay overnight in the fridge the flavor is better; just warm it in the microwave a little to loosen it up.
- Place fish on individual foil sheets sprayed with Pam. Top with the bread crumb mixture firmly packed on fish. (It should hold togther like brown sugar). Wrap foil loosely around fish, leaving a small hole in the top for steam to escape.
- Cook at 350 degrees for 15 to 20 minutes or to desired doneness.