Lemony Baked Scrod
Recipe type: Main dish
Cuisine: seafood
Serves: 4
  • 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
  1. Preheat the oven to 400 degrees.
  2. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium heat.
  3. Add the onions and saute until tender (avoid browning them)
  4. 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.
  5. Meanwhile combine the breadcrumbs, lemon zest and all but a tablespoon of the melted butter. Mix in 1.5 tablespoons of the chopped parsley.
  6. Put the onions in the bottom of a baking pan just big enough to hold the fish.
  7. Place the fish on top of the onions. Sprinkle with salt, pepper and a little paprika.
  8. Drizzle the fish with the remaining melted butter, or olive oil (or both)
  9. Top with the breadcrumbs and bakje for 20 minutes
  10. Sprinkle on the remaining chopped parsley and serve.
Recipe by From Here to There at https://blog.garritys.org/2014/05/lemony-baked-scrod.html