Boston Baked Scrod

"Also good with other kinds of fish. Try Tilapia or Orange Roughy, or even catfish fillets."
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Ready In:


  • 4 scrod fillets (6-8 ounces each)
  • salt and pepper, to taste
  • 2 tablespoons lemon juice
  • 1 12 cups white wine
  • 12 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.

Questions & Replies

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  1. Herb Lady
    easy prep - very tasty
  2. Goody2shz
    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.


<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
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