Scrod with Herbed Breadcrumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree that it's baby cod weighing under two pounds. However, some say that baby haddock and pollack are acceptable. Others contend that the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes. Ingredients:
1/4 cup (1/2 stick) butter |
2 large shallots, minced |
2 cups fresh white breadcrumbs |
1/4 cup chopped fresh chives or green onion tops |
3 tablespoons minced fresh parsley |
2 teaspoons grated lemon peel |
4 6- to 8-ounce scrod or true cod fillets (1 1/2 inches thick), all bones removed |
2 tablespoons fresh lemon juice |
lemon wedges |
Directions:
1. Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
2. Preheat oven to 450°F. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mixture, pressing to adhere. Bake until fish is just cooked through, about 20 minutes. Serve with lemon wedges.
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