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

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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.