Broiled Boston Scrod With New England Egg Sauce Recipes

BAKED SCROD WITH LEMON HERB PANKO CRUMBS

Steps:

• Preheat oven to 400 degrees F.
• In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
• 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.
• Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
• Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
• Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
• Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
• Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
• Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
• Cover with tinfoil half way through baking if the top is browning to fast.

BROILED BOSTON SCROD WITH NEW ENGLAND EGG SAUCE

Steps:

• 1 Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler
• 2 Lightly sprinkle the fish with salt and pepper on both sides
• 3 Arrange in a shallow metal baking pan; dot with 1 tablespoon of the butter
• 4 Broil for 5 to 10 minutes (depending on the thickness of the fillets) or until the fish flakes and is lightly browned on top
• 5 Remove from the oven; pour off any cooking juices into a small saucepan
• 6 Cover the fish loosely to keep it warm
• 7 Bring the juices to a boil over medium-high heat, then add the lemon juice, zest and enough water to total 1/2 cup of liquid
• 8 Meanwhile, combine the cornstarch with a little cold water in a measuring cup to form a thin slurry
• 9 Whisk it into the saucepan mixture and cook, stirring constantly, until the liquid comes to a boil, and becomes thickened and shiny
• 10 Remove from the heat
• 11 Whisk in the remaining 3 tablespoons of butter, one at a time, and the herbs
• 12 Season with salt and pepper to taste, then add the hard-cooked eggs, stirring to incorporate
• 13 Divide the fish among individual plates; pour the sauce over the fish and garnish with bits of hard-cooked egg
• 14 Serve immediately

BOSTON BAKED SCROD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Butter a baking pan large enough to hold the scrod in a single layer. Place the scrod in the prepared baking pan, and add salt, pepper, lemon juice, and wine. Drizzle a 1/4 cup of the melted butter over the fish.
• Bake at 350 degrees for approximately 20 minutes, or until fish flakes but is still moist.
• Remove the pan from the oven and preheat the broiler. Scatter the bread crumbs over the fish, and drizzle with the remaining 1/4 cup of melted butter.
• Brown under the broiler for 2 to 5 minutes only, just until lightly browned, and serve.