PAN-SEARED SCROD WITH ROMANO MASHED POTATOES AND ASPARAGUS AND FRESH VEGETABLES WITH A CRISPY BREAD CRUMB TOPPING
Steps:
- In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
- Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
- In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
- In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
- In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.
BAKED SCROD WITH LEMON HERB PANKO CRUMBS
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!
Provided by Everything Tasty Ki
Categories Healthy
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 11
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.
PARKER HOUSE SCHROD (FRESH CATCH OF THE DAY)
Serving suggestion: boiled or roasted new potatoes, a green vegetable, a wedge of lemon and a dozen Parker House Rolls
Provided by Food Network
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).
- Preheat oven to 400 degrees F.
- Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter.
- Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.
- In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
- Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
- Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
- Preheat oven to 400 degrees F.
- In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
- On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
- Bake rolls for 15 to 18 minutes until browned.
BAKED SCROD (PESCADA NO FORNO)
One of my favorites as child i loved watching my mother making this dish,i always ask it i could help by learning.
Provided by maria maxey
Categories Other Side Dishes
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. PREHEAT Oven to 350* and bake for 20 25 minutes.
- 2. 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.
- 3. (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.
- 4. 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 .
- 5. Here's another recipe from grand mom;s kitchen to yous. Enjoy .Grandmy:s kitchen Maria maxey
BAKED BOSTON SCROD
Make and share this Baked Boston Scrod recipe from Food.com.
Provided by Danny Beason
Categories One Dish Meal
Time 27m
Yield 1 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts :
BAKED FISH (PESCADA AO FORNO)
Number Of Ingredients 6
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.
Nutrition Facts : Nutritional Facts Serves
PARKER HOUSE SCROD
This recipe was from the Omni Parker Hotel in Boston. I believe it was published in our local newspaper. I've made it for several dinner parties and its very tasty. Prep time is marinating time.
Provided by Kozmic Blues
Categories Canadian
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Marinate fish fillets in milk, lemon juice, Worcestershire sauce, salt, pepper, olive oil, and paprika for at least two hours (the longer the better).
- Preheat oven to 400°F.
- Remove fillets from marinade and roll in cracker crumbs, covering completely.
- Place in baking pan, (I usually spray with non stick spray) and drizzle with melted butter.
- Pour white wine into pan, but not directly over the coated fish.
- Bake until flaky, approx 10-15 minutes.
- If necessary, place pan under broiler for a few minutes to give top of fish a little color.
BOSTON BAKED SCROD WITH A CRUNCH
I don't like fish very much. That is why it is so surprising that I adore real Boston Baked Scrod. Now I do not mean a rubbery piece of fish topped by a pile of soggy bread crumbs on top - yuck! I mean a flaky, tender piece of white fish with a buttery & lemony garlic sauce topped with seasoned bread crumbs. This is what seafood should be, not that stinky stuff you have to hold your nose to eat! Did you know that scrod is really young cod fish? Some restaurants call the "catch of the day", whatever fish it may be, scrod so you never know what you are eating. The guy at my seafood market laughs when folks ask for a "scrod" filet. Credit to: American Classics by Editors of Cook's Illustrated Magazine. This looks like the scrod I enjoyed in Boston many years ago and is on my menu to try on New Year's Day. 12/30/2006 - Couldn't wait and made this tonight. It was wonderful. I suggested to my hubby before he sat down that he might want to warm up the leftover ribs since I was *sure* he wouldn't like it. I said I would suffer and eat all the fish so that it wouldn't go to waste. But he wasn't fooled for a second - shucks! ;)
Provided by Kats Mom
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 352.3, Fat 16.4, SaturatedFat 9.5, Cholesterol 135.9, Sodium 502.1, Carbohydrate 7.7, Fiber 0.4, Sugar 0.7, Protein 41.8
FILLETS OF SCROD
Provided by Joyce Chang
Categories dinner, easy, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler. Place an oven rack six inches below the heat. Line a baking sheet with aluminum foil. Combine the oil, garlic, basil, parsley, lime juice, salt and pepper in a food processor and purée.
- Rinse fish; pat dry. Pour mixture on both sides of fish. Place on baking sheet and broil for 5 minutes. Place tomatoes around fish and broil for 5 to 8 more minutes. Remove and serve.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 3 grams, Sodium 716 milligrams, Sugar 1 gram
BOSTON BAKED SCROD
Make and share this Boston Baked Scrod recipe from Food.com.
Provided by Alan in SW Florida
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
SCROD WITH HERBED BREADCRUMBS
Categories Fish Bake Quick & Easy Lemon Cod Healthy Chive Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Preheat oven to 450°F. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mixture, pressing to adhere. Bake until fish is just cooked through, about 20 minutes. Serve with lemon wedges.
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