Seafood » Baked Scrod
Scrod is often misconceived as being a type of fish. 'Scrod,' however, is a New England term that refers to any white fish that has been split and boned before sale, typically cod or haddock. Jim Murray of The Nimrod cooks a Cape Cod classic of scrod baked with a scallion and parsley flavored and lemon butter and a golden breadcrumb topping. Jim's secret to baking fish that can be easily removed to a plate without falling apart? Pour some white wine around outside of the fish. The wine will not only create steam to aid in cooking, but prevent the fish from sticking to the dish.
Posted Tuesday, October 7, 2014, at 7:41 pm by RobertMichael:Excellent
Posted Thursday, July 8, 2010, at 11:45 pm by bobwerner:Enjoyed the video and am pleased to say that we have had the pleasure of visiting The Nimrod over the years and would recommend it without hesitation. We also enjoyed his harmonica performance a few years ago when the Little Harbor Folk music was done at the Fisher House in Woods Hole. A visit to The Nimrod is well worthwhile when down on the Cape any time of year. Bob & Marilyn Pocasset
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