Breaded Baked Scrod


Photo: bottomless kitchen
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Ingredients

Ingredients for Breadcrumbs:
cup {⅔ stick} of butter
2 large shallots, minced
3 cups of white breadcrumbs
1/4 cup of fresh chives, chopped
3 tablespoons of parsley, minced
2 teaspoons thyme, minced
3 ounces of finely grated Parmesan cheese
2 tablespoons of grated lemon peel
Ingredients for Fish:
5 inches 9 oz. boneless fillets (we used haddock), about a ½ thick
2 tablespoons fresh lemon juice
Lemon wedges

Preparation

1
Preheat oven to 450˚
2
Melt 1/3 cup of butter in a heavy skillet, over medium heat. We used a deep 12” cast iron skillet
3
Add the minced shallots; cook for one minute
4
Add breadcrumbs and stir until butter is absorbed
5
Remove from heat
6
Add chives, parsley, Parmesan and lemon peel
7
Salt + pepper to taste
8
Use at room temperature
9
Butter a baking pan, place fish on the pan {skin side down}, brush fish with lemon juice
10
Cover firmly with breadcrumb mixture {press onto fish}
11
Bake fish in the middle of the over for about 15 minutes; turn oven to Broil and let breadcrumbs brown, about five minutes
12
Serve with lemon wedges

Tools

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About

Total prep & cook time: less than 45 minutes

Scrod is a general term that refers to young cod or haddock fish that is popular to New England markets.

A snippet from bottomlesskitchen.com: "Do not remove the skin from the fish! Even if you do not like eating the skin, it provides a protective layer to keep the fish from sticking the pan and helps retain a moist texture."

Yield:

6 servings

Added:

Wednesday, August 18, 2010 - 12:10pm

Creator:

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