Best 2 Boston Baked Scrod Recipes
Embark on a culinary journey to discover the enticing flavors of Boston baked scrod, a classic seafood dish that has captivated taste buds for generations. This New England delicacy showcases the tender, flaky texture of fresh scrod, lovingly baked to perfection in a delectable blend of herbs, spices, and aromatic vegetables. As you explore the world of Boston baked scrod recipes, prepare to be tantalized by a symphony of flavors that will transport you to the vibrant streets of Boston, where the scent of seafood and the warmth of a cozy kitchen intertwine to create a truly memorable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
BOSTON BAKED SCROD
Make and share this Boston Baked Scrod recipe from Food.com.
Provided by Alan in SW Florida
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
BOSTON BAKED SCROD WITH A CRUNCH
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
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 352.3, Fat 16.4, SaturatedFat 9.5, Cholesterol 135.9, Sodium 502.1, Carbohydrate 7.7, Fiber 0.4, Sugar 0.7, Protein 41.8
Tips:
- Choose high-quality scrod. Look for firm, white fillets with no brown spots or discoloration.
- Season the scrod simply with salt and pepper. This will allow the natural flavor of the fish to shine through.
- Use a light hand with the bread crumbs. You don't want to overwhelm the delicate flavor of the scrod.
- Bake the scrod until it is just cooked through. Overcooked scrod will be dry and tough.
- Serve the scrod immediately with your favorite sides. Some popular choices include mashed potatoes, roasted vegetables, and lemon wedges.
Conclusion:
Boston baked scrod is a classic New England dish that is easy to make and delicious to eat. With its simple ingredients and delicate flavor, it's a perfect choice for a weeknight meal or a special occasion. So next time you're looking for a seafood dish that is both flavorful and healthy, give Boston baked scrod a try. You won't be disappointed!
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