Prep 10 mins
Cook 25 mins
Also good with other kinds of fish. Try Tilapia or Orange Roughy, or even catfish fillets.
- 4 scrod fillets (6-8 ounces each)
- salt and pepper, to taste
- 2 tablespoons lemon juice
- 1 1⁄2 cups white wine
- 1⁄2 cup butter, melted and divided
- 1 cup dried breadcrumbs
- Preheat oven to 350 degrees Fahrenheit.
- 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.
- Bake at 350 degrees for approximately 20 minutes, or until fish flakes but is still moist.
- 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.
- Brown under the broiler for 2 to 5 minutes only, just until lightly browned, and serve.
easy prep - very tasty
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.