Best 6 Forevermamas Baked Stuffed Haddock Or Cod Aka Scrod Recipes

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Forevermama's baked stuffed haddock or cod, also known as scrod, is a classic seafood dish that is enjoyed by people of all ages. This dish is not only delicious, but it is also incredibly easy to make. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love. Whether you are a seasoned cook or a beginner, this recipe is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB STUFFED HADDOCK



Crab Stuffed Haddock image

An awesome meal for anytime, and especially impressive to guests yet so simple to make. Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try - it will be a keeper. Great with salad and rice or potato! Enjoy.

Provided by JELLYKO

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 6

Number Of Ingredients 15

3 tablespoons olive oil
1 stalk celery, finely chopped
3 green onions, finely chopped
1 teaspoon minced garlic
1 (6 ounce) can lump crabmeat, drained
3 slices dry white bread, crusts removed and cubed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 egg, beaten
½ cup grated Romano cheese
2 tablespoons lemon juice
1 tomato, seeded and diced
⅛ teaspoon ground black pepper
5 tablespoons butter, melted
6 (4 ounce) haddock fillets

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
  • Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
  • Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 9 g, Cholesterol 157.3 mg, Fat 21.5 g, Fiber 0.9 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 559.1 mg, Sugar 1.6 g

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



ForeverMama's Baked Stuffed Haddock or Cod - A.K.A. Scrod image

I love baked stuffed scrod, cod, haddock - whatever you want to call it. This is one of my favorites done at home that I developed. What makes it different is the stuffing recipe I came up with to go with this fish recipe that can be found on this site "Recipe #511850"

Provided by ForeverMama

Categories     Very Low Carbs

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 -3 haddock, filets (or fresh cod. mild fish preferred. Fish should be boned. Skinned if preferred. Refer to Note below)
2 tablespoons extra virgin olive oil
salt (kosher or sea salt preferred)
black pepper
garlic powder
prepared stuffing (ForeverMama's Stuffing for Fish, Shrimp or Mushrooms)

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.

PARKER HOUSE SCROD



Parker House Scrod image

This recipe was from the Omni Parker Hotel in Boston. I believe it was published in our local newspaper. I've made it for several dinner parties and its very tasty. Prep time is marinating time.

Provided by Kozmic Blues

Categories     Canadian

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 (8 ounce) cod fish fillets or 6 (8 ounce) haddock fillets
1 cup milk
1 teaspoon fresh lemon juice
2 teaspoons Worcestershire sauce
salt
pepper
1/2 cup olive oil
2 teaspoons paprika
1/4 lb buttery cracker, finely crushed
1/2 lb melted butter
1/2 cup white wine

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.

BAKED HADDOCK (OR SCALLOPS/COD)



Baked Haddock (Or Scallops/Cod) image

This is a delicious breadcrumb topping for haddock, scallops or cod. I have lightened it up by using light butter. The lemon and white wine provide a great flavor.

Provided by 2ReDsOx 2

Categories     Healthy

Time 22m

Yield 2 serving(s)

Number Of Ingredients 9

2 haddock fillets (or scallops) or 2 cod fish fillets (or scallops)
1/2 cup plain breadcrumbs
1 small lemon, juice of
1 tablespoon light butter, melted
Pam cooking spray
salt
pepper
garlic powder
1/2-3/4 cup white wine

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.

Nutrition Facts : Calories 271.1, Fat 5.9, SaturatedFat 2.9, Cholesterol 61.7, Sodium 446.4, Carbohydrate 22.6, Fiber 1.3, Sugar 2.8, Protein 20.3

FOREVERMAMA'S STUFFING FOR FISH, SHRIMP OR MUSHROOMS



ForeverMama's Stuffing for Fish, Shrimp or Mushrooms image

I developed this stuffing initially for some haddock I had on hand. It has great flavor elements. Through time, I've also used it as a stuffing for other mild fish such as cod, etc., baked mushrooms, and shrimp. I can't tell you how many compliments and requests I've received for this recipe. Note that serving size captures 3-10. Amount served depends on type of dish prepared.

Provided by ForeverMama

Categories     Weeknight

Time 35m

Yield 3-10 serving(s)

Number Of Ingredients 14

3 -4 tablespoons olive oil (for more complex flavor, a combination of butter and oil can be used)
1 medium onion, finely chopped
4 -5 garlic cloves, crushed
1 -2 teaspoon hot pepper sauce (pimenta moida or Frank's hot sauce, refer to note below)
1 teaspoon dry mustard (only use dry)
1/2 teaspoon paprika
1/2 cup white wine
3/4 cup of finely chopped parsley
1 sleeve Ritz cracker, crushed in food processor (35 crackers total)
1/2 lemon, juice of
1/4 cup grated parmesan cheese
1/2-1 teaspoon sugar
salt
black pepper

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.

BOSTON BAKED SCROD



Boston Baked Scrod image

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

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.

Tips:

  • Choose the right fish: Haddock, cod, and scrod are all mild-flavored fish that work well for this recipe. If you're using frozen fish, thaw it completely before cooking.
  • Stuffing the fish: To make the stuffing, combine bread crumbs, butter, celery, onion, parsley, salt, and pepper. Stuff the fish with the mixture, being careful not to overstuff it.
  • Baking the fish: Place the stuffed fish in a greased baking dish. Drizzle with melted butter and bake in a preheated oven at 350°F for 25-30 minutes, or until the fish is cooked through.
  • Serving the fish: Serve the stuffed fish with lemon wedges and your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Baked stuffed haddock, cod, or scrod is a delicious and easy-to-make seafood dish that's perfect for a weeknight meal. The mild flavor of the fish pairs well with the savory stuffing, and the crispy bread crumbs add a nice texture. This dish is sure to be a hit with your family and friends.

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