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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Zoey Ciolek
[email protected]I love this recipe! It's so easy to make and the fish always turns out delicious. I also like that it's a healthy dish.
Robert Clark
[email protected]This recipe is a great way to impress guests. It's easy to make and the fish always turns out perfectly.
Yoseph Taye
[email protected]I'm always looking for new ways to cook fish, and this recipe definitely fits the bill. The fish was cooked perfectly and the sauce was delicious.
Amina Bakari
[email protected]This recipe is a great way to use up leftover fish. It's also a good way to get kids to eat fish.
Abby Melghem
[email protected]I would definitely make this recipe again. It was easy to follow and the fish turned out great.
LEELEE Casey
[email protected]This recipe was a bit time-consuming, but it was worth it. The fish was delicious and the sauce was perfect.
Amanda Hickey
[email protected]I'm not a big fan of fish, but I thought this recipe was pretty good. The fish was flaky and the sauce was flavorful.
Farhan ahmed Abid
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler recipes in the future.
Nazim Gaming
[email protected]The fish was a bit overcooked, but the sauce was good.
Mateo Campos
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning.
Cabdi Raxmaan
[email protected]I was a bit skeptical about this recipe at first, but I'm glad I tried it. The fish was delicious and the crunchy topping added a nice touch. I will definitely be making this again.
Jan Gentile
[email protected]This recipe is a keeper! The fish was cooked to perfection and the sauce was flavorful and creamy. I will definitely be making this again.
Josh Poulter
[email protected]I love this recipe! The fish is always moist and flaky, and the crunchy topping is the perfect complement. I also like that it's a relatively quick and easy dish to make.
M Subhanali
[email protected]This was my first time making Boston Baked Scrod and it was a success! The recipe was easy to follow and the fish turned out perfectly. I will definitely be making this again.
Md Fatus
[email protected]I've made this recipe several times and it always turns out great. The fish is always cooked perfectly and the sauce is flavorful without being too heavy.
Aniso ahmed cadnaancabdnourca
[email protected]This Boston Baked Scrod recipe was a hit with my family! The fish was flaky and delicious, and the crunchy topping added a nice texture. I will definitely be making this again.