Boston Baked Scrod
Named for the old Beantown restaurants that made this dish famous, Boston baked scrod is now a seafood restaurant standard across the country. However, disappointing versions had us wondering if we could recapture the fresh, simple spirit of the original.
Why This Recipe Works
For our best Boston baked scrod recipe, we cut unevenly shaped 1-pound fillets in half crosswise, and then folded the thin tailpiece in half to make it as thick as the piece from the head end of the fish. As for the cooking method, we preferred fitting four pieces of cod in a casserole dish and broiling them. To give the bland fish some flavor, we broiled it with both butter and lemon juice, which not only seasoned the fish but also created a sauce in the pan. For the best bread crumbs in our Boston baked scrod recipe, we processed several slices of high-quality sandwich bread, then toasted them and seasoned them with salt, black pepper, and fresh parsley. The crumbs needed just a minute under the broiler to adhere to the fish and heat through.
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