Baked Scrod With Lemon Herb Panko Crumbs

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 1/2 lbs scrod fillets (cod or haddock)
• 2 teaspoons butter
• 2 teaspoons olive oil
• 1 large juicy lemon
• 1 medium onion, halved and sliced thin
• 1 cup panko breadcrumbs
• 1/4 cup wine
• 1 pinch red pepper flakes
• 1 teaspoon parsley
• salt and pepper
• olive oil flavored cooking spray

Recipe

• 1 preheat oven to 400 degrees f.
• 2 in a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
• 3 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.
• 4 once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
• 5 add to the onions, the juice of 1/2 the lemon (or more!) and the wine and continue to cook for 1 minute.
• 6 spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
• 7 place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
• 8 divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
• 9 bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
• 10 cover with tinfoil half way through baking if the top is browning to fast.