Best Forevermamas Baked Stuffed Haddock Or Cod Aka Scrod Recipes

FOREVERMAMA'S BAKED STUFFED HADDOCK OR COD - A.K.A. SCROD

Steps:

• Preheat oven to 350 degrees F.
• Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
• Season skinless side of fish with sprinkling of garlic powder. Pile stuffing "Recipe #511850" over fish evenly, pressing stuffing mixture carefully to adhere.
• Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.

BAKED STUFFED HADDOCK FILETS

Steps:

• Heat oven to 350 degrees.
• Rinse and pat dry the filets.
• Lay in single layer in baking dish.
• Spread a thin layer of mayonnaise over fish (I put it on a little thicker. You will not taste it).
• In small bowl, combine bread crumbs with next 5 ingredients.
• Sprinkle evenly over fish.
• Top with crushed Ritz Crackers.
• Bake 5 minutes.
• Remove from oven and pour melted butter over crackers.
• Return to oven, bake 15 more minutes or until filets flake.
• Try not to overcook
• (Total bake time about 20 minutes).

FOREVERMAMA'S STUFFING FOR FISH, SHRIMP OR MUSHROOMS

Steps:

• Melt olive oil and/or butter in skillet. Once hot enough add chopped onion over medium heat until soft and translucent.
• Stir garlic into onion mixture. Add hot pepper sauce (preferably pimenta moida, refer to note below), dry mustard, paprika, salt and pepper. Stir until all ingredients are blended and flavors are released. Be careful not to burn garlic.
• Cook for about 2 minutes. Add wine, letting it come to a boil and reduced by 1/2 to 1/4. Stir in parsley and distribute evenly.
• Add crushed Ritz crackers to combine.
• Add sugar and parmesan. Stir to combine.
• Cook for another minute or two, enough to toast crackers over medium heat and reach desired consistency (it cooks quick). Taste for seasoning and adjust with salt and pepper if necessary.
• Remove from heat. Add lemon juice to taste. This mixture should not be to wet or too dry. When pressed together with fingertips mixture should hold together but slightly loose.
• Use as a stuffing for fish, shrimp, or mushrooms. If using for mushrooms, dice the mushroom stems and saute with the onions.
• NOTE: Portuguese Pimenta moida is the best hot sauce to use in this dish. It is used in this dish not as a "hot" ingredient but as to provide a unique flavor in the background. It can be found in Portuguese markets or in a well stocked supermarkets. You can find a recipe on this site "Recipe #482885" or it can be ordered online. if ordered online Goncalves brand is preferred and can be purchased inexpensively within this link: https://www.amaralsmarket.com/products-page/marinades-imported-from-portugal/gonslaves-hot-chopped-peppers-16-oz/.
• Note that this sauce isn't hot with a sharp bite like a tabasco and shouldn't be used as a substitute. A Franks Hot sauce or Louisiana Wing Sauce can be used as a substitute, but note that it isn't an exact equivalent.

BAKED HADDOCK (OR SCALLOPS/COD)

Steps:

• Preheat oven to 425.
• Wash and dry fish fillets, then season with salt.
• Meanwhile, mix breadcrumbs, melted butter, juice of a lemon, salt, pepper, and garlic powder.
• You will need to spray some cooking spray on the breadcrumbs to make sure they are moist enough. The breadcrumbs should be forming into moist crumbs.
• Place fish in shallow baking pan.
• Pour the white wine around the fish, making sure it does not actually cover the fish.
• Place the breadcrumb mixture evenly over the fish.
• Put the fish(for haddock or cod) in the oven for about 10-12 minutes, until almost done.
• You then may want to broil the fish for a minute or two just to crisp up the topping.

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.

STUFFED HADDOCK

Steps:

• Preheat oven to 350°. In a skillet, saute onion in butter until tender. Stir in crackers and enough water to hold mixture together. Cut a pocket into side of fillet; stuff with cracker mixture. , Place in a greased baking dish. Combine soup and sour cream; spread over fish. Sprinkle with paprika. Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork.