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Home Sour Cream Gravy With Vegetables

BOSTON BAKED SCROD Recipe

Ingredients

How to make it

  • 1. FOR THE TOPPING: Adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.
  • 2. Pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses. Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4 to 5 minutes. Toss together the bread crumbs, parsley, salt, and pepper in a small bowl; set aside.
  • 3. FOR THE SCROD: Increase the oven setting to broil. Melt the butter in a small skillet over medium-high heat until the foaming has subsided. Reduce the heat to medium and add the shallot and garlic and sauté until slightly softened, about 1 minute. Remove the pan from the heat, add the lemon juice, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and swirl to incorporate. Remove the pan from the heat and set aside.
  • 4. Season the scrod liberally with salt and pepper. Fold the thin tailpieces in half to increase their thickness. Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over. Broil until the fish is completely opaque when ­gently flaked with a paring knife, 14 to 15 minutes. Baste the fish with the pan drippings and top with the bread crumbs. Continue broiling until the crumbs are golden brown, about 1 minute. Using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy). Serve immediately.

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The Cook

choclytcandy Dallas, Dallas

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