Total Time
Prep 10 mins
Cook 25 mins

Also good with other kinds of fish. Try Tilapia or Orange Roughy, or even catfish fillets.

Ingredients Nutrition

  • 4 scrod fillets (6-8 ounces each)
  • salt and pepper, to taste
  • 2 tablespoons lemon juice
  • 1 12 cups white wine
  • 12 cup butter, melted and divided
  • 1 cup dried breadcrumbs


  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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.
  3. Bake at 350 degrees for approximately 20 minutes, or until fish flakes but is still moist.
  4. 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.
  5. Brown under the broiler for 2 to 5 minutes only, just until lightly browned, and serve.


Most Helpful

easy prep - very tasty

Herb Lady January 11, 2007

I've had this in my recipe box forever but never tried it till now. It's not exactly how I remember Boston Baked Scrod, but it sure is delicious nonetheless. I used cod and some fancy schmancy white wine that's supposed to be a good substitute for sauterne, which I can't seem to find anywhere. I didn't measure anything, just drizzled the lemon juice and wine over the fish after sprinkling it with salt, pepper, and garlic powder (delish!), then put a small pat of butter on each piece. When it was done cooking, I poured the liquid from the cooking pan into the bread crumbs (I used panko), and mixed it all up with melted butter. I then mounded it on top of the fish and put it under the broiler. Although the bread crumbs did brown nicely, the part underneath seemed kind of underdone. I think next time I will try putting the bread crumbs on right from the start and let it cook through with the fish. I only recently started eating butter again so this tasted very rich and delicious to me. I'll definitely make it again. Thanks.

Goody2shz December 10, 2013

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