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
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Pranav Sharma
[email protected]I highly recommend this recipe. It's easy to make and always a hit with my family and friends.
Don Babb
[email protected]This is one of my favorite fish recipes. The scrod is always cooked perfectly, and the crunchy topping is so addictive.
Jonah Saesan
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved the scrod and the crunchy topping.
carlos talamantes
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Asgar Ali
[email protected]I love that this recipe doesn't require any special ingredients. I was able to make it with things that I already had in my pantry.
Jagonnath saha
[email protected]This recipe is a great way to use up leftover scrod. I made it with a pound of scrod that I had leftover from another meal, and it turned out great.
Keba Dikgang
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The scrod is always cooked perfectly, and the crunchy topping is addictive.
Gideon Appiah
[email protected]This was my first time cooking scrod, and I was really impressed with how easy it was to make. The recipe was clear and concise, and the dish turned out perfectly.
Janet Engreso
[email protected]I love the combination of flavors in this dish. The scrod is mild and delicate, while the crunchy topping adds a nice salty and savory flavor.
Aslam Molla
[email protected]This recipe is a keeper! The scrod was flaky and moist, and the crunchy topping was the perfect complement. I served it with roasted potatoes and vegetables, and it was a hit with my family.