Scrod With Capers And Roasted Tomatoes Recipes

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BOSTON BAKED SCROD



Boston Baked Scrod image

Make and share this Boston Baked Scrod recipe from Food.com.

Provided by Alan in SW Florida

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 scrod fillets (6-8 ounces each)
salt and pepper, to taste
2 tablespoons lemon juice
1 1/2 cups white wine
1/2 cup butter, melted and divided
1 cup dried breadcrumbs

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.

SCROD WITH TOMATOES, BACON, AND SHERRY



Scrod with Tomatoes, Bacon, and Sherry image

Categories     Fish     Tomato     Quick & Easy     Bacon     Sherry     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 slices of lean bacon
1 small onion, chopped
1/2 cup chopped drained canned tomatoes
3 tablespoons medium-dry Sherry
1 teaspoon soy sauce
1/8 teaspoon sugar
two 6-ounce scrod fillets

Steps:

  • In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it with tongs to paper towels to drain, and crumble it. Pour all but 1 tablespoon of the fat from the skillet and in the remaining fat cook the onion, stirring, until it begins to turn golden. Add the tomatoes, the Sherry, the soy sauce, and the sugar and simmer the sauce for 5 minutes, or until it is thickened. Add the scrod and simmer it, covered, for 4 minutes. Turn the scrod and simmer it, covered, for 4 minutes more, or until it just flakes. Transfer the scod with a slotted spatula to 2 plates and keep warm, covered. (If desired, boil the sauce for 1 minute to thicken it slightly.) Spoon the sauce over the scrod and sprinkle the scrod with the bacon.

SCROD WITH HERBED BREADCRUMBS



Scrod with Herbed Breadcrumbs image

Categories     Fish     Bake     Quick & Easy     Lemon     Cod     Healthy     Chive     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
2 large shallots, minced
2 cups fresh white breadcrumbs
1/4 cup chopped fresh chives or green onion tops
3 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
4 6- to 8-ounce scrod or true cod fillets (1 1/2 inches thick), all bones removed
2 tablespoons fresh lemon juice
Lemon wedges

Steps:

  • Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 450°F. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mixture, pressing to adhere. Bake until fish is just cooked through, about 20 minutes. Serve with lemon wedges.

SCROD WITH CAPERS AND ROASTED TOMATOES



Scrod with Capers and Roasted Tomatoes image

Number Of Ingredients 8

4 4 ounce scrod filets
1/4 teaspoon freshly ground black pepper
1 cup diced tomato, drained
1/2 teaspoon kosher salt
1/2 cup pitted black olives
1 tablespoon capers
2 tablespoons dry white wine
1 lemon cut into quarters

Steps:

  • Boil the potatoes in a medium saucepan in 1 quart of salted water for 15 minutes, drain and place in a large bowl. Add the salt and pepper, olive oil, garlic and milk while mashing until thoroughly mixed. Coat the cod filets with oil, place in a roasting pan, spread with the potatoes. Roast at 450 degrees for 10 minutes.

Nutrition Facts : Nutritional Facts Serves

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