Baked Scrod With Lemon Herb Panko Crumbs |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Wicked Good! The crunchy panko crumbs bring new life to this traditional New England favorite. I like baking the fish in the individual dishes, it keeps the fish moist and keeps the juices from drying up. After you make your way through the crunchy topping and flaky fish, you'll be surprised to find this delicious oniony, lemon goodness awaiting on the bottom which is absolutely incredible. I hope you try this recipe, it really is Wicked Good! Ingredients:
1 1/2 lbs scrod fillets (cod or haddock) |
2 teaspoons butter |
2 teaspoons olive oil |
1 large juicy lemon |
1 medium onion, halved and sliced thin |
1 cup panko breadcrumbs |
1/4 cup white wine |
1 pinch red pepper flakes |
1 teaspoon parsley |
salt and pepper |
olive oil flavored cooking spray |
Directions:
1. Preheat oven to 400 degrees F.
2. In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
3. In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon.
4. Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
5. Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
6. Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
7. Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
8. Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
9. Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
10. Cover with tinfoil half way through baking if the top is browning to fast.
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