Baked Scrod With Lemon Herb Panko Crumbs

READY IN: 35mins




  • 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.