Best Scrod With Tomatoes Bacon And Sherry Recipes

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.

BAKED SCROD WITH LEMON HERB PANKO CRUMBS

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.

SCROD WITH TOMATOES, BACON, AND SHERRY

Steps:

• In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it with tongs to paper towels to drain, and crumble it. Pour all but 1 tablespoon of the fat from the skillet and in the remaining fat cook the onion, stirring, until it begins to turn golden. Add the tomatoes, the Sherry, the soy sauce, and the sugar and simmer the sauce for 5 minutes, or until it is thickened. Add the scrod and simmer it, covered, for 4 minutes. Turn the scrod and simmer it, covered, for 4 minutes more, or until it just flakes. Transfer the scod with a slotted spatula to 2 plates and keep warm, covered. (If desired, boil the sauce for 1 minute to thicken it slightly.) Spoon the sauce over the scrod and sprinkle the scrod with the bacon.