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    You are in: Home / Recipes / Baked Scrod With Lemon Herb Panko Crumbs Recipe
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    Baked Scrod With Lemon Herb Panko Crumbs

    1/2 Photos of Baked Scrod With Lemon Herb Panko Crumbs

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Everything Tasty Kitchen's Note:

    Wicked Good! The crunchy panko crumbs bring new life to this traditional New England favorite. I like baking the fish in the individual dishes, it keeps the fish moist and keeps the juices from drying up. After you make your way through the crunchy topping and flaky fish, you'll be surprised to find this delicious oniony, lemon goodness awaiting on the bottom which is absolutely incredible. I hope you try this recipe, it really is Wicked Good!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
    3. 3
      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.
    4. 4
      Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
    5. 5
      Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
    6. 6
      Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
    7. 7
      Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
    8. 8
      Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
    9. 9
      Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
    10. 10
      Cover with tinfoil half way through baking if the top is browning to fast.

    Ratings & Reviews:

    • on October 12, 2011

      55

      Made for Fall PAC 2011 and what a "wicked good" recipe. Your right, the panko crumbs make it delicious with some crunch and the cooking time was right on...the fish was soooo moist. The only thing I would do differently would be to cut the lemon juice down in the onions. With the wine (and my lemon was a big one) the onions and sauce was a little to tart for DH and I. Definately a keeper for 2011 and will be making this again. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2013

      55

      Quick and easy to make! Delicious too! I used fresh grouper because that was what looked best at the fish market, plus its one of my favorites. Loved the crunchy topping and the onions were perfect. This was a very different fish recipe for me, and I'm so happy I found it! Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2013

      55

      Excellent!! I used cod and it turned out perfectly. I LOVED the panko coating AND the absolutely delicious onion mixture beneath the fish. This technique worked perfectly for our family because my husband isn't a fan of onions, etc... so I was able to lift out his fish and keep it separate, then put extra onion mixture from the bottom of the pan on my fish serving. Seriously good stuff here and going into my best of the best file. Made for Spring 2013 Pick A Chef.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Baked Scrod With Lemon Herb Panko Crumbs

    Serving Size: 1 (353 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 624.8
     
    Calories from Fat 123
    19%
    Total Fat 13.6 g
    21%
    Saturated Fat 4.1 g
    20%
    Cholesterol 156.3 mg
    52%
    Sodium 617.4 mg
    25%
    Total Carbohydrate 48.8 g
    16%
    Dietary Fiber 4.6 g
    18%
    Sugars 7.0 g
    28%
    Protein 68.9 g
    137%

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