Boston Baked Scrod

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 slices bread, high-quality sandwich bread such as pepperidge farm, quartered
• 1 tablespoon fresh parsley, minced leaves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 5 tablespoons unsalted butter, melted
• 1 medium shallot, minced
• 1 small garlic clove, minced very fine
• 1 1/2 tablespoons lemon juice
• 1 tablespoon fresh parsley, minced leaves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 (1 lb) boneless skinless cod, fillets, cut in half crosswise

Recipe

• 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.
• 3 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.
• 4 toss together the bread crumbs, parsley, salt & pepper in a small bowl and set aside.
• 5 for the scrod: increase the oven setting to broil.
• 6 melt the butter in a small skillet over medium-high heat until the foaming has subsided.
• 7 reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute.
• 8 remove the pan from the heat, add the lemon juice, parsley, salt and pepper.
• 9 swirl to incorporate.
• 10 remove the pan from the heat and set aside.
• 11 season the scrod liberally with salt and pepper.
• 12 fold the thin tailpieces in half to increase their thickness.
• 13 place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over.
• 14 broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes.
• 15 baste the fish with the pan drippings and top with the bread crumbs.
• 16 continue broiling until the crumbs are golden brown, about 1 minute.
• 17 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).
• 18 serve immediately.