Best Fillets Of Scrod Recipes

PARKER HOUSE SCHROD (FRESH CATCH OF THE DAY)

Steps:

• Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).
• Preheat oven to 400 degrees F.
• Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter.
• Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.
• In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
• Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
• Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
• Preheat oven to 400 degrees F.
• In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
• On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
• Bake rolls for 15 to 18 minutes until browned.

BOSTON BAKED SCROD

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.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

PARKER HOUSE SCROD

Steps:

• Marinate fish fillets in milk, lemon juice, Worcestershire sauce, salt, pepper, olive oil, and paprika for at least two hours (the longer the better).
• Preheat oven to 400°F.
• Remove fillets from marinade and roll in cracker crumbs, covering completely.
• Place in baking pan, (I usually spray with non stick spray) and drizzle with melted butter.
• Pour white wine into pan, but not directly over the coated fish.
• Bake until flaky, approx 10-15 minutes.
• If necessary, place pan under broiler for a few minutes to give top of fish a little color.

SCROD WITH HERBED BREADCRUMBS

Steps:

• Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat oven to 450°F. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mixture, pressing to adhere. Bake until fish is just cooked through, about 20 minutes. Serve with lemon wedges.

FILLETS OF SCROD

Steps:

• Preheat the broiler. Place an oven rack six inches below the heat. Line a baking sheet with aluminum foil. Combine the oil, garlic, basil, parsley, lime juice, salt and pepper in a food processor and purée.
• Rinse fish; pat dry. Pour mixture on both sides of fish. Place on baking sheet and broil for 5 minutes. Place tomatoes around fish and broil for 5 to 8 more minutes. Remove and serve.

BOSTON BAKED SCROD WITH A CRUNCH

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.

BAKED SCROD PROVENCALE

Steps:

• Preheat oven to 450 degrees.
• Place fish in lightly greased dish. Fold thin ends under to make even thickness.
• In a medium frying pan, saute onion and garlic in oil for 5 minutes. Add remaining ingredients and simmer 8 minutes, stirring constantly.
• Divide over fillets and sprinkle top with feta cheese (use more if you like).
• Bake 8-10 minutes.

BAKED SCROD WITH PIQUANT ONION AND BACON CRUST

Steps:

• Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the bread crumbs, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.