Baked Scrod With Lemon Herb Panko Crumbs
photo by Everything Tasty Ki
- Ready In:
- 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
- Preheat oven to 400 degrees F.
- In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
- 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.
- Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
- Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
- Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
- Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
- Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
- Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
- Cover with tinfoil half way through baking if the top is browning to fast.
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.
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.)
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RECIPE SUBMITTED BY
<p>I have always had a passion for cooking ever since I was a child. I love reading recipes, collecting cookbooks, and recreating dishes with my own twist. I love sharing my tips on how to prepare a dish. I am always on the hunt to discover a new favorite recipe. I invite you to try my recipes and I hope that you discover your next favorite. Enjoy!</p> <p>Check out my blog for more recipes www.everythingtasty.blogspot.com</p>