Friday, July 23, 2010

Baked Scrod...... A New England Staple


Living so close to Boston and the ocean this is a very popular dish on many restaurant menus around us. The recipe uses cod fish which for some reason we call scrod. I guess they say scrod is a young cod fish... Either way it is a white flaky fish with a slight sweetness to it.  It also happens to be a favorite at our house, sometimes we even stuff it with some crab meat and serve it with a creamy lobster sauce. For this recipe we did a simple cracker crumb topping, with a butter and lemon marinade.


Baked Scrod



Items Needed:

Broil Pan


  • 2 lbs Cod Fillets, sliced in half
  • 2 lemons
  • 1 1/2  sticks butter
  • 1 sleeve Ritz Butter Crackers, crushed to make crumbs
  • salt 
  • pepper


  • Take the butter and melt it in a microwave safe bowl and pour half of it over the fish than salt and pepper fillets 
  • Take the rest of the butter and add the the cracker crumbs, place the fillets on the broil pan, than cover with the cracker crumbs squeezing 1 lemon over the fish
  • Bake for 15-25 minutes*** or until fish flakes nicely 
  • Serve with lemon wedges

**** If crackers are starting to brown too much than cover loosely with foil and continue to bake


Eat and Enjoy!!!

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