Baked Scrod

Baked Scrod (aka Boston Baked Scrod) is one of the most classic New England seafood recipes, second only maybe to chowder. The dish is a staple in restaurants and diners all across the country and as the name suggests, its origins are traced back to old beantown restaurants.

What is scrod you might ask? Well this question garners some debate. Traditionally, the strict New England definition of scrod, was "a young cod, split down the back and backbone removed, except for a small portion of the tail". Although the word sounds an awful like like "cod", the origins of the word scrod probably comes from the Dutch word "scrood", piece cut off. So while purists will claim that true scrod is a small 1 to 2 pound cod, today, it has also come to mean haddock. With that being said, any fillet of cod, haddock, or even pollock may be referred to as "scrod" on a restaurant menu.

Whatever you call it, this recipe is a simple and delicious way to serve this wonderfully tasting and delicate fish. For Newfoundlander's I hope you try this recipe and add it to your repertoire of cod dishes. I've eaten cod a number of ways in Newfoundland, but I've never had it like this. I now make it all of the time and my friends and family request it often. The flavours are simple, work well together, and compliment the fish tremendously. The textures are also great with the moist, flaky fish aganist the crisp topping and rich lemon sauce. I'm actually able to get really good quality cod (Alaskan Cod, frozen at sea) here in western New England/upstate New York, with fillets often on sale for $5 or $6/lb, and thick loins for $8/lb. The same goes for haddock, which can often be had fresh.

Baked Scrod

2 1/2 lbs cod or haddock fillets, cut into 4 oz (1/4 lb) portions
1 large onion, halved and sliced thin
2 lemons
1 Tbsp Vegetable Oil
3 Tbsp + 1 tsp butter
1/4 cup of dry white wine
1 1/2 cups of dry bread crumbs (Panko if you can get them)
1/4 tsp of savory (you can substitute dill for a different flavor)
salt and pepper

In a skillet, saute the onion in oil and 1 Tbsp of the butter until soft but not browned.
In meantime preheat oven to 375 and cut fish into roughly 4 oz portions. 2 1/2 pounds will yield 8-10 pieces, enough for 4 people. Also combine the bread crumbs with the herbs, with a tsp pf melted butter.

Once onions are soft, add a dash of salt and pepper, the juice and zest of 1 lemon, the remaining 2 Tbsp of butter, and the white wine. Continue to cook for a minute or so. Pour the oniony lemon goodness into a large casserole dish (or small individual baking dishes also work great) and top with the fish. Season the fish with a little salt and pepper and spoon with a little of the sauce. Put in the hot oven. Bake for about 12-15 minutes, remove and once again spoon the onion-lemon sauce over the fish. Increase oven temperature to 425, and top each fish portion with herb and butter bread crumbs. Bake for an additional 5 minutes until nicely browned.

To serve, plate the onion and lemon sauce and top with the fish. Squeeze with fresh lemon juice.

This dish makes a great appetizer (smaller portions), first course, or main dish when accompanied with a starch and a vegetable. I like it with steamed asparagus or broccoli and herb roasted potatoes.