Baked Scrod Pescada No Forno Recipes

BOSTON BAKED SCROD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Butter a baking pan large enough to hold the scrod in a single layer. Place the scrod in the prepared baking pan, and add salt, pepper, lemon juice, and wine. Drizzle a 1/4 cup of the melted butter over the fish.
• Bake at 350 degrees for approximately 20 minutes, or until fish flakes but is still moist.
• Remove the pan from the oven and preheat the broiler. Scatter the bread crumbs over the fish, and drizzle with the remaining 1/4 cup of melted butter.
• Brown under the broiler for 2 to 5 minutes only, just until lightly browned, and serve.

BAKED SCROD WITH LEMON HERB PANKO CRUMBS

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.

BAKED FISH (PESCADA AO FORNO)

Steps:

• Scale, clean and cut fish in slices. Marinate fish slices 2-3 hours in lemon juice, salt and pepper. In a grinder, grind up 2-3 onions. Arrange fish slices in a baking dish. Dot with butter and pour ground onion all around the edges of the fish. Sprinkle with chopped cilantro. Bake at 350 degrees for 25 minutes. Serve with whatever sauce you prefer. The Shrimp Sauce is a good choice.

BAKED FISH (PESCADA AO FORNO)

Steps:

• Scale, clean and cut fish in slices. Marinate fish slices 2-3 hours in lemon juice, salt and pepper. In a grinder, grind up 2-3 onions. Arrange fish slices in a baking dish. Dot with butter and pour ground onion all around the edges of the fish. Sprinkle with chopped cilantro. Bake at 350 degrees for 25 minutes. Serve with whatever sauce you prefer. The Shrimp Sauce is a good choice.

BAKED BOSTON SCROD

Steps:

• Dip scrod in butter and then Ritz crumbs.
• Spray pan with cooking spray and bake in 475 degree oven for approximately 12 minutes till done.

BOSTON BAKED SCROD WITH A CRUNCH

Steps:

• 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.
• 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, 4-5 minutes.
• Toss together the bread crumbs, parsley, salt & pepper in a small bowl and set aside.
• 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 saute until slightly softened, about 1 minute.
• Remove the pan from the heat, add the lemon juice, parsley, salt and pepper.
• Swirl to incorporate.
• Remove the pan from the heat and set aside.
• 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.

BAKED SCROD (PESCADA NO FORNO)

Steps:

• PREHEAT Oven to 350* and bake for 20 25 minutes.
• 1) DRAIN the fish and pat it dry.Brush the fish with 1 tablespoon of the olive oil, then season with paprika, pepper , and half of the garlic. PLACE the fish skin down in a baking dish pan and dot top with butter. Sprinkle with lemon juice.
• (2) Combine potatoes in a small bowl with the remaining olive oil,garlic, and 1 teaspoon of salt. TOSS Well and arrange around the fish in the pan.. SPRINKLE the remaining salt over the fish.
• 93) COVER and bake at 350 * for 20 to 25 minutes or until fish is opaque and the potatoes are heated through. Garnish the dish with fresh parsley chopped and yo can also serve Portugueses bread,and glass of white wine. OH ITS SO YUMMY FOR YOUR TUMMY .
• Here's another recipe from grand mom;s kitchen to yous. Enjoy .Grandmy:s kitchen Maria maxey

BAKED COD ( BACALHAU NO FORNO)

Steps:

• After soaking the cod, remove from the water and dry well with a kitchen towel.
• Peel your onions and slice them into half moons also peel the garlic and chop it up.
• Under hot water remove the tomatoes skins and slice them up.
• In a rectangle casserole dish place in 1/2 of the olive oil and1/2 of the wine.
• Spread the onions, garlic, sliced tomatoes bay leaf, and the potatoes (if you can't find small find small potatoes use normal ones and have them cut into quarters, you also may add more potatoes if you like).
• Now place the cod over top of everything and drizzle the remaining wine and olive oil over each fillet.
• Keep basting the cod with the remaining olive oil so as not to dry out on you.
• Bake at 380°F for about 1 hour or when potatoes are cooked.
• Remove from oven and sprinkle with parsley (serve with a green tossed salad, and enjoy.