Breaded Baked Scrod
By: bottomless kitchen
Published: Wednesday, August 18, 2010 - 12:10pm

Ingredients




Ingredients for Breadcrumbs:
 cup {⅔ stick} of butter
2 large shallots, minced
3 cups of white breadcrumbs
1/4 cup of fresh chives, chopped
3 tablespoons of parsley, minced
2 teaspoons thyme, minced
3 ounces of finely grated Parmesan cheese
2 tablespoons of grated lemon peel
Ingredients for Fish:
5 inches 9 oz. boneless fillets (we used haddock), about a ½ thick
2 tablespoons fresh lemon juice
Lemon wedges

Preparation

1 Preheat oven to 450˚ 2 Melt 1/3 cup of butter in a heavy skillet, over medium heat. We used a deep 12” cast iron skillet 3 Add the minced shallots; cook for one minute 4 Add breadcrumbs and stir until butter is absorbed 5 Remove from heat 6 Add chives, parsley, Parmesan and lemon peel 7 Salt + pepper to taste 8 Use at room temperature 9 Butter a baking pan, place fish on the pan {skin side down}, brush fish with lemon juice 10 Cover firmly with breadcrumb mixture {press onto fish} 11 Bake fish in the middle of the over for about 15 minutes; turn oven to Broil and let breadcrumbs brown,  about five minutes 12 Serve with lemon wedges

About


Total prep & cook time: less than 45 minutes
Scrod is a general term that refers to young cod or haddock fish that is popular to New England markets.
A snippet from bottomlesskitchen.com: "Do not remove the skin from the fish!  Even if you do not like eating the skin, it provides a protective layer to keep the fish from sticking the pan and helps retain a moist texture."