1/2 Photos of Baked Scrod With Lemon Herb Panko Crumbs
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!
My Private Note
Units: US | Metric
- 1Preheat oven to 400 degrees F.
- 2In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
- 3In 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.
- 4Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
- 5Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
- 6Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
- 7Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
- 8Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
- 9Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
- 10Cover with tinfoil half way through baking if the top is browning to fast.
Browse Our Top Northeastern U.S. Recipes
You Might Also Like...View All Northeastern U.S. Recipes
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
- Total Fat 13.6 g
- Saturated Fat 4.1 g
- Cholesterol 156.3 mg
- Sodium 617.4 mg
- Total Carbohydrate 48.8 g
- Dietary Fiber 4.6 g
- Sugars 7.0 g
- Protein 68.9 g