Best Boston Baked Scrod Recipes

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BOSTON BAKED SCROD



Boston Baked Scrod image

Make and share this Boston Baked Scrod recipe from Food.com.

Provided by Alan in SW Florida

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 scrod fillets (6-8 ounces each)
salt and pepper, to taste
2 tablespoons lemon juice
1 1/2 cups white wine
1/2 cup butter, melted and divided
1 cup dried breadcrumbs

Steps:

  • 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.

BOSTON BAKED SCROD WITH A CRUNCH



Boston Baked Scrod With A Crunch image

I don't like fish very much. That is why it is so surprising that I adore real Boston Baked Scrod. Now I do not mean a rubbery piece of fish topped by a pile of soggy bread crumbs on top - yuck! I mean a flaky, tender piece of white fish with a buttery & lemony garlic sauce topped with seasoned bread crumbs. This is what seafood should be, not that stinky stuff you have to hold your nose to eat! Did you know that scrod is really young cod fish? Some restaurants call the "catch of the day", whatever fish it may be, scrod so you never know what you are eating. The guy at my seafood market laughs when folks ask for a "scrod" filet. Credit to: American Classics by Editors of Cook's Illustrated Magazine. This looks like the scrod I enjoyed in Boston many years ago and is on my menu to try on New Year's Day. 12/30/2006 - Couldn't wait and made this tonight. It was wonderful. I suggested to my hubby before he sat down that he might want to warm up the leftover ribs since I was *sure* he wouldn't like it. I said I would suffer and eat all the fish so that it wouldn't go to waste. But he wasn't fooled for a second - shucks! ;)

Provided by Kats Mom

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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
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

Steps:

  • 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.

Nutrition Facts : Calories 352.3, Fat 16.4, SaturatedFat 9.5, Cholesterol 135.9, Sodium 502.1, Carbohydrate 7.7, Fiber 0.4, Sugar 0.7, Protein 41.8

BAKED BOSTON SCROD



Baked Boston Scrod image

Make and share this Baked Boston Scrod recipe from Food.com.

Provided by Danny Beason

Categories     One Dish Meal

Time 27m

Yield 1 serving(s)

Number Of Ingredients 3

8 ounces scrod fish
butter, as needed
Ritz cracker crumbs, as needed

Steps:

  • Dip scrod in butter and then Ritz crumbs.
  • Spray pan with cooking spray and bake in 475 degree oven for approximately 12 minutes till done.

Nutrition Facts :

BAKED BOSTON SCROD



Baked Boston Scrod image

Number Of Ingredients 6

4 pieces scrod fillet (6-8 ounces each)
salt and pepper to taste
2 tablespoons lemon juice
1 1/2 cups white wine
1/2 cup butter, melted
1 cup dried bread crumbs

Steps:

  • Preheat the oven to 350°. Butter a baking pan large enough to hold the scrod in a single layer. Place the scrod in the prepared baking pan, and add the salt, pepper, lemon juice, and wine. Drizzle 1/4 cup of the melted butter over the fish. Bake at 350° for approximately 20 minutes, or until the 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 butter. Brown under the broiler for 2-5 minutes only, until lightly browned, and serve.

Nutrition Facts : Nutritional Facts Serves

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