It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree that it's baby cod weighing under two pounds. However, some say that baby haddock and pollack are acceptable. Others contend that the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
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.)
Step 2
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.
