Boston Baked Scrod With A Crunch
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
TOPPING
- 2 slices bread, high-quality sandwich bread such as Pepperidge Farm, quartered
- 1 tablespoon fresh parsley, minced leaves
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
-
SCROD
- 5 tablespoons unsalted butter, melted
- 1 medium shallot, minced
- 1 small garlic clove, minced very fine
- 1 1⁄2 tablespoons lemon juice
- 1 tablespoon fresh parsley, minced leaves
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 2 (1 lb) boneless skinless cod, fillets, cut in half crosswise
directions
- FOR THE TOPPING: Adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.
- Pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses.
- Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 minutes.
- Toss together the bread crumbs, parsley, salt & pepper in a small bowl and set aside.
- FOR THE SCROD: Increase the oven setting to broil.
- Melt the butter in a small skillet over medium-high heat until the foaming has subsided.
- Reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute.
- Remove the pan from the heat, add the lemon juice, parsley, salt and pepper.
- Swirl to incorporate.
- Remove the pan from the heat and set aside.
- Season the scrod liberally with salt and pepper.
- Fold the thin tailpieces in half to increase their thickness.
- Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over.
- Broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes.
- Baste the fish with the pan drippings and top with the bread crumbs.
- Continue broiling until the crumbs are golden brown, about 1 minute.
- Using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy).
- Serve immediately.
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