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    You are in: Home / Recipes / Parker House Scrod Recipe
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    Parker House Scrod

    Parker House Scrod. Photo by Wildflour

    1/1 Photo of Parker House Scrod

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    Kozmic Blues's Note:

    This recipe was from the Omni Parker Hotel in Boston. I believe it was published in our local newspaper. I've made it for several dinner parties and its very tasty. Prep time is marinating time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Marinate fish fillets in milk, lemon juice, Worcestershire sauce, salt, pepper, olive oil, and paprika for at least two hours (the longer the better).
    2. 2
      Preheat oven to 400°F.
    3. 3
      Remove fillets from marinade and roll in cracker crumbs, covering completely.
    4. 4
      Place in baking pan, (I usually spray with non stick spray) and drizzle with melted butter.
    5. 5
      Pour white wine into pan, but not directly over the coated fish.
    6. 6
      Bake until flaky, approx 10-15 minutes.
    7. 7
      If necessary, place pan under broiler for a few minutes to give top of fish a little color.

    Ratings & Reviews:

    • on May 12, 2003

      55

      What a nice simple dinner. We used a little over a pound of haddock filets, and I was a little impatient and marinated for just under 2 hours. The haddock was very moist and flavorful. I will make this again. I had put some of the leftover cracker crumbs on top of the fish, but they ended up being a little soggy, so next time I will not get carried away with the topping, I'll just leave it as to how many stuck at first! Thanks Becky!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2010

      25

      bland for us. I headed the other reviewers' advice and just added the crumbs later and broiled them to brown. just boring.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2007

      45

      I made this dish twice. The first time, although I liked the flavor, I had the same problem with soggy topping as the other reviewers - so I only gave the original recipe 3 stars. The second time, I skipped step 3 (rolling in cracker crumbs) and just put the 'naked' fish in the oven with the wine and cooked it for about 12 minutes. Then while the fish was baking, I mixed the crumbs and the melted butter together in a small bowl. After 12 minutes, I took out the fish (but left it in the pan) and turned the oven broiler on. I sprinkled the buttered crumbs over the top of the fish, pressed them down (gently! the fish is fairly flaky and fragile at this point) and placed the pan under the broiler for a minute or two, just long enough to toast the topping. Problem solved!

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

    Read All Reviews (5)

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    Nutritional Facts for Parker House Scrod

    Serving Size: 1 (367 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1137.8
     
    Calories from Fat 763
    67%
    Total Fat 84.8 g
    130%
    Saturated Fat 35.8 g
    179%
    Cholesterol 277.9 mg
    92%
    Sodium 812.3 mg
    33%
    Total Carbohydrate 22.1 g
    7%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.2 g
    5%
    Protein 65.8 g
    131%

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