Living here in New England, it’s kind of a joke when you see “Scrod” on a restaurant menu. There is no such fish. Restaurants have used the term for convenience. They put “Scrod” on the menu and use any young white fish like cod or haddock. This way they can use the freshest fish they can get daily and not have to change the menu.
This recipe works with any fresh white fish you can get at your market like haddock, cod or flounder.
Ingredients:
- 1 Pound fish, skinned, deboned and cut into 4 ounce servings.
- 1/2 Cup white wine, chicken broth or clam juice
- 1/2 Cup The Net Gourmet Seafood/Chicken Crumbs
- 2 Teaspoons fresh lemon juice
- 2 Teaspoons butter
- Vegetable spray
Directions:
Preheat oven to 400º F.
Spray an oven proof dish with vegetable spray (I use a cast iron frying pan). Choose a dish where the fish just fits into, so there is just a little space between pieces. Cut the fish into 4 ounce servings and place skin side down in the pan.
Pour the wine or stock around the fish. Drizzle the lemon juice over the fish and top each with some Seafood Crumbs. Dot with butter.
Cook in the oven for 20 minutes.
