How To: Bake Cape Cod lemon butter scrod

Scrod sounds good, right? This fish will satisfy your seafood craving. But wait… is scrod even a fish? No. If you're not from the New England-area, you probably would never know this, but scrod is not a fish at all. It's often misconceived as being a type of fish. However, scrod is a New England term that refers to any white fish that has been split and boned before sale, typically cod or haddock.

Jim Murray of The Nimrod cooks a Cape Cod classic of scrod baked with a scallion and parsley flavored and lemon butter and a golden breadcrumb topping. Jim's secret to baking fish that can be easily removed to a plate without falling apart? Pour some white wine around outside of the fish. The wine will not only create steam to aid in cooking, but prevent the fish from sticking to the dish.

INGREDIENTS:

Serves 2

Lemon Butter

* 2 tbsp butter
* 2 tbsp shallots, minced
* 1 tbsp fresh parsley, chopped
* juice of 1½ lemons
* salt & pepper for seasoning

Fish

* 8 oz scrod fillet (white fish - cod, haddock or pollock)
* 1½ cups unseasoned breadcrumbs
* ¼ cup (½ stick) melted butter
* 1 tsp paprika
* pinch of dried thyme
* salt & pepper for seasoning
* 1½ oz (¼ cup) dry white wine

HOW-TO:

Lemon Butter

1. Melt 2 tbsp butter in a sauté pan over medium heat
2. Add shallots and sauté until softened, 1-2 minutes. Add chopped parsley, mix in well, remove from heat and set aside

Assemble & Bake

1. Preheat regular oven to 450º; convection oven to 425º
2. In a bowl mix together ¼ cup melted butter, breadcrumbs, paprika, salt, pepper, thyme
3. Place fish on an oven-safe plate or baking dish. Pour 2 tbsp lemon butter over the fish. Pat top of fish with about 1/3 cup of breadcrumb mixture
4. Pour an additional 1 tbsp lemon butter atop breadcrumbs
5. Pour white wine around outside of fish in baking dish. Bake 10-11 minutes, until crumb topping is golden-brown