Best 2 Boston Baked Scrod Recipes
**Boston Baked Scrod: A New England Classic**
Take a culinary journey to the heart of New England with Boston Baked Scrod, a dish that embodies the region's rich seafood tradition. This classic recipe presents a delicate and flaky scrod fillet, perfectly complemented by a crispy breadcrumb topping. Its simple yet flavorful profile has earned it a place as a beloved dish among seafood enthusiasts. In this article, we'll guide you through two variations of this timeless recipe, ensuring you can enjoy this culinary gem at home.
**Crusty Baked Scrod:** This version of Boston Baked Scrod features a crispy breadcrumb crust that adds a delightful crunch to every bite. The breadcrumbs, combined with melted butter, fresh herbs, and a touch of lemon zest, create a golden-brown topping that perfectly complements the tender fish.
**Savory Pan-Seared Scrod:** For those who prefer a more delicate texture, the Pan-Seared Scrod recipe offers a delightful alternative. In this variation, the scrod fillets are gently seared in butter until golden brown, resulting in a succulent and flavorful fish. A simple lemon-herb sauce adds a bright and tangy note, enhancing the natural flavors of the scrod.
Whether you choose the crispy baked or the savory pan-seared version, Boston Baked Scrod is sure to become a favorite in your seafood repertoire. So, gather your ingredients, preheat your oven or stovetop, and let's embark on a culinary adventure to the charming coastal towns of New England.
BOSTON BAKED SCROD
Make and share this Boston Baked Scrod recipe from Food.com.
Provided by Alan in SW Florida
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Butter a baking pan large enough to hold the scrod in a single layer. Place the scrod in the prepared baking pan, and add salt, pepper, lemon juice, and wine. Drizzle a 1/4 cup of the melted butter over the fish.
- Bake at 350 degrees for approximately 20 minutes, or until fish flakes but is still moist.
- Remove the pan from the oven and preheat the broiler. Scatter the bread crumbs over the fish, and drizzle with the remaining 1/4 cup of melted butter.
- Brown under the broiler for 2 to 5 minutes only, just until lightly browned, and serve.
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
Tips:
- Select Fresh Scrod: Choose fresh scrod fillets that are firm to the touch and have a mild, briny aroma. Avoid fillets that are discolored or have an off smell.
- Properly Prepare the Scrod: Before cooking, rinse the scrod fillets under cold water and pat them dry with paper towels. This helps remove any excess moisture and ensures even cooking.
- Use High-Quality Ingredients: The quality of your ingredients greatly impacts the final dish. Use fresh herbs, flavorful vegetables, and a good-quality white wine for the best results.
- Don't Overcook the Scrod: Scrod is a delicate fish that cooks quickly. Overcooking can result in dry, tough fish. Cook the scrod just until it flakes easily with a fork, usually around 10-12 minutes.
- Serve Immediately: Boston Baked Scrod is best enjoyed fresh out of the oven. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Boston Baked Scrod is a classic New England dish that is simple to prepare yet elegant enough for a special occasion. The combination of flaky scrod, flavorful stuffing, and crispy bread crumbs makes this dish a delight for seafood lovers. With careful attention to selecting fresh ingredients and cooking the scrod properly, you can create a delicious and memorable meal that will impress your family and friends. So next time you're looking for a delicious and easy-to-make seafood dish, give Boston Baked Scrod a try. You won't be disappointed!
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