Baked Scrod
Ingredients
For the Lemon Butter
- 2 tbsp butter
- 2 tbsp shallots, minced
- 1 tbsp fresh parsley, chopped
- juice of 1½ lemons
- salt & pepper for seasoning
For the Fish
- 8 oz scrod fillet (white fish - cod, haddock or pollock)
- 1½ cups unseasoned breadcrumbs
- ¼ cup (½ stick) melted butter
- 1 tsp paprika
- pinch of dried thyme
- salt & pepper for seasoning
- 1½ oz (¼ cup) dry white wine
How-to
Make Lemon Butter
- Melt 2 tbsp butter in asauté pan over medium heat
- Add shallots and sauté until softened, 1-2 minutes. Add chopped parsley, mix in well, remove from heat and set aside
Assemble & Bake
- Preheat regular oven to 450º; convection oven to 425º
- In a bowl mix together ¼ cup melted butter, breadcrumbs, paprika, salt, pepper, thyme
- Place fish on an oven-safe plate or baking dish. Pour 2 tbsp lemon butter over the fish. Pat top of fish with about ⅓ cup of breadcrumb mixture
- Pour an additional 1 tbsp lemon butter atop breadcrumbs
- Pour white wine around outside of fish in baking dish. Bake 10-11 minutes, until crumb topping is golden-brown
Note: The Lemon Butter and Breadcrumb Mixture yield more than is needed for an 8 oz fillet but they will keep refrigerated, in sealed containers, for a week or 2 or in the freezer for a few months.