RECIPE FOR BAKED SCROD RECIPES

BAKED SCROD WITH LEMON HERB PANKO CRUMBS RECIPE - FOOD.COM

Baked Scrod With Lemon Herb Panko Crumbs Recipe - Food.com image

Wicked Good! The crunchy panko crumbs bring new life to this traditional New England favorite. I like baking the fish in the individual dishes, it keeps the fish moist and keeps the juices from drying up. After you make your way through the crunchy topping and flaky fish, you'll be surprised to find this delicious oniony, lemon goodness awaiting on the bottom which is absolutely incredible. I hope you try this recipe, it really is Wicked Good!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs scrod fillets (cod or haddock)
2 teaspoons butter
2 teaspoons olive oil
1 large juicy lemon
1 medium onion, halved and sliced thin
1 cup panko breadcrumbs
1/4 cup white wine
1 pinch red pepper flakes
1 teaspoon parsley
salt and pepper
olive oil flavored cooking spray

Steps:

Preheat oven to 400 degrees F.
In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon.
Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
Cover with tinfoil half way through baking if the top is browning to fast.

Nutrition Facts : Calories 624.9, FatContent 13.7, SaturatedFatContent 4.2, CholesterolContent 156.4, SodiumContent 617.5, CarbohydrateContent 48.9, FiberContent 4.6, SugarContent 7, ProteinContent 69

PARMESAN CRUSTED BAKED FISH RECIPE | MYRECIPES

Parmesan Crusted Baked Fish Recipe | MyRecipes image

Parmesan, mayonnaise and breadcrumbs may seen an unlikely pairing for fish, but they create a flavor-packed crust that helps keep the fish deliciously moist while it bakes. Goes well with sautéed spinach! Tilapia, catfish, whitefish, striped bass, haddock or scrod are good choices for the fish. This recipe also works well with chicken.

Provided by littlered12345

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4 servings (Serving size: 6 oz)

Number Of Ingredients 11

Ingredients

¾ cup Japanese panko breadcrumbs
¾ cup Parmesan cheese finely grated
3 tablespoons unsalted butter room temperature
3 tablespoons mayonnaise
3 green onions, green tops only thinly sliced
1 teaspoon Worchestershire sauce
½ teaspoon Tabasco or other hot pepper sauce
1 ½ tablespoons lemon juice freshly squeezed (approx. 1/2 lemon)
salt and pepper to taste
4 white fish fillets approx. 6 oz; 1/2 to 3/4 inch thick
2 tablespoons fresh flat-leaf parsely finely chopped

Steps:

Preheat oven to 425°. Lightly butter a baking dish or individual grain dishes for the fillets.
In medium bowl, mix together the cheese, breadcrumbs, butter, mayonnaise, green onions, Worcestershire sauce, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.
Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won't get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes.
Spread about 3 tablespoons of the cheese mixture over each fillet.
Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. Temperature should be approximately 125-130° when tested at thickest part of fillet with meat thermometer.
Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.
Remove from oven, garnish with fresh parsley and serve immediately.

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