0 0
Baked Scrod With Lemon Herb Panko Crumbs

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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 white wine
1 pinch red pepper flakes
1 teaspoon parsley
salt and pepper

Nutritional information

624.9
Calories
123 g
Calories From Fat
13.7 g
Total Fat
4.2 g
Saturated Fat
156.4 mg
Cholesterol
617.5 mg
Sodium
48.9 g
Carbs
4.6 g
Dietary Fiber
7 g
Sugars
69 g
Protein
353 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Baked Scrod With Lemon Herb Panko Crumbs

Features:
    Cuisine:

    I googled copycat legal seafood Boston scrod and this was the first recipe that came up. I made it and it was BETTER!! My husband never likes homemade fish and he gobbled this up. It was very simple to make but full of flavor. I will definitely make again!!

    • 55 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Baked Scrod With Lemon Herb Panko Crumbs,Wicked Good! The crunchy panko crumbs bring new life to this traditional New England favorite. I like baking the fish in the individual dishes, it keeps the fish moist and keeps the juices from drying up. After you make your way through the crunchy topping and flaky fish, you’ll be surprised to find this delicious oniony, lemon goodness awaiting on the bottom which is absolutely incredible. I hope you try this recipe, it really is Wicked Good!,I googled copycat legal seafood Boston scrod and this was the first recipe that came up. I made it and it was BETTER!! My husband never likes homemade fish and he gobbled this up. It was very simple to make but full of flavor. I will definitely make again!!,I saw this recipe a couple of months ago and finally decided to try it. Absolutely amazing! Thanks for posting it!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 400 Degrees F.

    2
    Done

    in a Skillet, Saute the Onion in 1 Teaspoon of Oil and 1 Teaspoon of Butter Until Soft but not Browned.

    3
    Done

    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
    Done

    Once the Onions Are Soft, Add a Pinch of Red Pepper Flakes, Salt and Pepper.

    5
    Done

    Add to the Onions, the Juice of 1/2 the Lemon (or More!) and the White Wine and Continue to Cook For 1 Minute.

    6
    Done

    Spread the Onion and Lemon Mixture Into Individual Baking Dishes or One Baking Dish Large Enough to Snuggly Hold All the Fish.

    7
    Done

    Place the Fish on Top of the Onions and Season the Fish With Salt and Pepper and a Little Spray of Olive Oil.

    8
    Done

    Divide the Crumb Topping Evenly Over the Fish and Sprinkle With Parsley and Give a Light Spray of Olive Oil.

    9
    Done

    Bake For About 20 Minutes Until Fish Is Cooked Through and the Crumbs Are Nicely Browned.

    10
    Done

    Cover With Tinfoil Half Way Through Baking If the Top Is Browning to Fast.

    Avatar Of Celeste Patterson

    Celeste Patterson

    Cake decorator extraordinaire turning cakes into works of art.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Fresh Peach And Zucchini Casserole
    previous
    Fresh Peach And Zucchini Casserole
    Decadent Caramel-Infused Bread Pudding Recipe
    next
    Decadent Caramel-Infused Bread Pudding Recipe
    Fresh Peach And Zucchini Casserole
    previous
    Fresh Peach And Zucchini Casserole
    Decadent Caramel-Infused Bread Pudding Recipe
    next
    Decadent Caramel-Infused Bread Pudding Recipe

    Add Your Comment

    four − 3 =