Baked Scrod


For the Lemon Butter

  • 2 tbsp butter
  • 2 tbsp shallots, minced
  • 1 tbsp fresh parsley, chopped
  • juice of 1½ lemons
  • salt & pepper for seasoning

For the Fish

  • 8 oz scrod fillet (white fish - cod, haddock or pollock)
  • 1½ cups unseasoned breadcrumbs
  • ¼ cup (½ stick) melted butter
  • 1 tsp paprika
  • pinch of dried thyme
  • salt & pepper for seasoning
  • 1½ oz (¼ cup) dry white wine


Make Lemon Butter

  1. Melt 2 tbsp butter in asauté pan over medium heat
  2. Add shallots and sauté until softened, 1-2 minutes. Add chopped parsley, mix in well, remove from heat and set aside

Assemble & Bake

  1. Preheat regular oven to 450º; convection oven to 425º
  2. In a bowl mix together ¼ cup melted butter, breadcrumbs, paprika, salt, pepper, thyme
  3. Place fish on an oven-safe plate or baking dish. Pour 2 tbsp lemon butter over the fish. Pat top of fish with about ⅓ cup of breadcrumb mixture
  4. Pour an additional 1 tbsp lemon butter atop breadcrumbs
  5. Pour white wine around outside of fish in baking dish. Bake 10-11 minutes, until crumb topping is golden-brown

Note: The Lemon Butter and Breadcrumb Mixture yield more than is needed for an 8 oz fillet but they will keep refrigerated, in sealed containers, for a week or 2 or in the freezer for a few months.