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Tuesday, May 9, 2017

Boston Baked Scrod



(recipe adapted from ASquared)
Servings: 3-4
 
Oh wow!  Was this ever delicious!  When I first sampled Boston baked scrod in Boston a number of years ago, I was smitten.  I tried it in every seafood restaurant that I visited on that first trip and on every subsequent visit to the city, including the iconic Legal Seafoods.  What is scrod? It was a term coined by the Parker House in Boston; basically it's a young cod fish; but cod, haddock, pollock, or any other flaky white fish can be used when preparing "scrod".   After researching the internet for the perfect baked scrod, Boston style, I settled on one that I have adapted slightly.  The result?  It's a keeper!  It makes a perfect night dinner as well as a dish for dinner guests!  Enjoy!


INGREDIENTS:
·         1 1/2 lbs. cod fillets
·         3 tablespoons butter, divided
·         2 tablespoons extra virgin olive oil, divided
·         Juice of 1 lemon
·         1 tsp. lemon zest
·         1 medium onion, halved and sliced thin
·         1 garlic clove, crushed
·         1 cup crushed Ritz crackers
·         1/4 cup dry white wine
·         1 tablespoon fresh parsley, chopped
·         salt and pepper, to taste

DIRECTIONS:
·         Preheat oven to 400 degrees.
·         Heat 1 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat.  Saute the onion in oil and butter mixture until soft, but not browned.
·         In a medium sized bowl, combine the Ritz cracker crumbs with lemon zest, parsley, and 2 tablespoons of melted butter, 1 tablespoon of olive oil, and the juice of half the lemon.
·         Once the onions are soft, add salt and pepper.
·         Add to the onions, the remaining lemon juice, and the white wine, and cook for 2 to 3 more minutes, until liquid is reduced a bit.
·         Spread the onion and lemon mixture over the bottom of a small baking dish (just large enough to hold all the fish snugly).
·         Place the fish on top of the onions and season the fish with salt and pepper and a drizzle of olive oil.
·         Divide the crumb topping evenly over the fish, patting it down so that it sticks to the fish.
·         Bake for about 25 minutes until fish is cooked through, flaky, and opaque in the center and the crumb topping is browned. Cover with foil half way through baking if the top is browning too quickly.

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