Baked Scrod With Lemon Herb Panko Crumbs

Submitted by Everything Tasty Ki

"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!"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 2-3

ingredients

• 1 1⁄2 lbs scrod fillets (cod or haddock)
• 2 teaspoons butter
• 2 teaspoons olive oil
• 1 large juicy lemon
• 1 medium onion, halved and sliced thin
• 1 cup panko breadcrumbs
• 1⁄4 cup white wine
• 1 pinch red pepper flakes
• 1 teaspoon parsley
• salt and pepper
• olive oil flavored cooking spray

directions

1. Preheat oven to 400 degrees F.
2. In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
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. Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
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. Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
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. Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
9. Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
10. Cover with tinfoil half way through baking if the top is browning to fast.

Reviews

[mama smurf]

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.

 

[Susanne A.]

I made this tonight and WE LOVED IT!! Awesome recipe!! Thank You!! We will absolutely make again..Already Shared. TY AGAIN

 

[Dave L.]

I saw this recipe a couple of months ago and finally decided to try it. Absolutely amazing! Thanks for posting it!

 

[Jason S.]

This has been one of my go to recipes for about 3 years. I'm long overdue to leave a review and to say thank you. Thank you! I've made this for so many people and they've all had nothing but praise for it.

 

[Jessa S.]

I have never, in all my years of using this website, even when it was zaar-left a review before-good or bad. This time, I had to! This is the best dang fish I have ever had- omg I am in heaven. Made this twice last week and twice this week. The only thing I changed is that I used vegan butter-we don't eat meat or dairy products. My 19yr old fish loving son said it was amazing and loved the leftovers just as much-my fish hating hubby admitted it was delicious- thank you very much, for taking the time to share! (Oops remembered I added garlic powder, black pepper and lawrys seasoned salt to the panko.)