Best Scrod With Capers And Roasted Tomatoes Recipes

Boston Baked Scrod image

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.

Baked Scrod Provencale image

Provided by RSHDiva

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 pieces filet scrod fish
1 medium onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
28 ounces canned plum tomatoes, drained, chopped
1 tablespoon capers, rinsed and drained
1/4 cup fresh basil (or 2 teaspoons dried)
12 kalamata olives, pitted and chopped
1 tablespoon lemon juice
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup feta cheese, crumbled (or montrachet)

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.

Nutrition Facts : Calories 192.9, Fat 12.6, SaturatedFat 4, Cholesterol 16.7, Sodium 1122.2, Carbohydrate 17.9, Fiber 3.1, Sugar 10.9, Protein 5.1

Scrod with Capers and Roasted Tomatoes image

Number Of Ingredients 8

4 4 ounce scrod filets
1/4 teaspoon freshly ground black pepper
1 cup diced tomato, drained
1/2 teaspoon kosher salt
1/2 cup pitted black olives
1 tablespoon capers
2 tablespoons dry white wine
1 lemon cut into quarters

Steps:

Boil the potatoes in a medium saucepan in 1 quart of salted water for 15 minutes, drain and place in a large bowl. Add the salt and pepper, olive oil, garlic and milk while mashing until thoroughly mixed. Coat the cod filets with oil, place in a roasting pan, spread with the potatoes. Roast at 450 degrees for 10 minutes.

Nutrition Facts : Nutritional Facts Serves

Baked Scrod With Lemon Herb Panko Crumbs image

Provided by Everything Tasty Ki

Categories Healthy

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 1/2 lbs scrod fillets (cod or haddock)
2 teaspoons butter
2 teaspoons olive oil
1 large juicy lemon
1 medium onion, halved and sliced thin
1 cup panko breadcrumbs
1/4 cup white wine
1 pinch red pepper flakes
1 teaspoon parsley
salt and pepper
olive oil flavored cooking spray

Steps:

Preheat oven to 400 degrees F.
In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon.
Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
Cover with tinfoil half way through baking if the top is browning to fast.