Lemony Baked Scrod
Baked Scrod is a traditional New England dish. Where the word scrod comes from is up for debate. But most people in New England understand it to mean cod or other similar white fish like haddock, pollock or hake. I had previously tried making a baked scrod with ritz cracker crumbs, but while the fish turned out well, I found the cracker topping kind of lacking. So I looked around for some variations and ended up coming up with this one.
- 4 6oz portions cod, pollock or whitefish
- 3-4 tablespoons butter, melted
- olive oil
- 1 teaspoon lemon zest
- 2-4 tablespoons fresh lemon juice
- 1 large onion, thinly sliced
- 1+ cup panko breadcrumbs
- ¼ cup white wine
- 2 Tbsp chopped parsley
- paprika
- salt & pepper
- Preheat the oven to 400 degrees.
- Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium heat.
- Add the onions and saute until tender (avoid browning them)
- Once the onions are soft, add a pinch or so of paprika, salt and pepper. Then add white wine and lemon juice (more if you like it very lemony). Saute until almost all the liquid has evaporated.
- Meanwhile combine the breadcrumbs, lemon zest and all but a tablespoon of the melted butter. Mix in 1.5 tablespoons of the chopped parsley.
- Put the onions in the bottom of a baking pan just big enough to hold the fish.
- Place the fish on top of the onions. Sprinkle with salt, pepper and a little paprika.
- Drizzle the fish with the remaining melted butter, or olive oil (or both)
- Top with the breadcrumbs and bakje for 20 minutes
- Sprinkle on the remaining chopped parsley and serve.