Scrod With Tomatoes Bacon And Sherry Recipes

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BOSTON BAKED SCROD WITH A CRUNCH



Boston Baked Scrod With A Crunch image

I don't like fish very much. That is why it is so surprising that I adore real Boston Baked Scrod. Now I do not mean a rubbery piece of fish topped by a pile of soggy bread crumbs on top - yuck! I mean a flaky, tender piece of white fish with a buttery & lemony garlic sauce topped with seasoned bread crumbs. This is what seafood should be, not that stinky stuff you have to hold your nose to eat! Did you know that scrod is really young cod fish? Some restaurants call the "catch of the day", whatever fish it may be, scrod so you never know what you are eating. The guy at my seafood market laughs when folks ask for a "scrod" filet. Credit to: American Classics by Editors of Cook's Illustrated Magazine. This looks like the scrod I enjoyed in Boston many years ago and is on my menu to try on New Year's Day. 12/30/2006 - Couldn't wait and made this tonight. It was wonderful. I suggested to my hubby before he sat down that he might want to warm up the leftover ribs since I was *sure* he wouldn't like it. I said I would suffer and eat all the fish so that it wouldn't go to waste. But he wasn't fooled for a second - shucks! ;)

Provided by Kats Mom

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 slices bread, high-quality sandwich bread such as Pepperidge Farm, quartered
1 tablespoon fresh parsley, minced leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
5 tablespoons unsalted butter, melted
1 medium shallot, minced
1 small garlic clove, minced very fine
1 1/2 tablespoons lemon juice
1 tablespoon fresh parsley, minced leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 (1 lb) boneless skinless cod, fillets, cut in half crosswise

Steps:

  • FOR THE TOPPING: Adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.
  • Pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses.
  • Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 minutes.
  • Toss together the bread crumbs, parsley, salt & pepper in a small bowl and set aside.
  • FOR THE SCROD: Increase the oven setting to broil.
  • Melt the butter in a small skillet over medium-high heat until the foaming has subsided.
  • Reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute.
  • Remove the pan from the heat, add the lemon juice, parsley, salt and pepper.
  • Swirl to incorporate.
  • Remove the pan from the heat and set aside.
  • Season the scrod liberally with salt and pepper.
  • Fold the thin tailpieces in half to increase their thickness.
  • Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over.
  • Broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes.
  • Baste the fish with the pan drippings and top with the bread crumbs.
  • Continue broiling until the crumbs are golden brown, about 1 minute.
  • Using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy).
  • Serve immediately.

Nutrition Facts : Calories 352.3, Fat 16.4, SaturatedFat 9.5, Cholesterol 135.9, Sodium 502.1, Carbohydrate 7.7, Fiber 0.4, Sugar 0.7, Protein 41.8

BAKED SCROD PROVENCALE



Baked Scrod Provencale image

Usually, I'm not a big fan of fish, but this is something I actually crave. Its flavors come together in a wonderful way.

Provided by RSHDiva

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 pieces filet scrod fish
1 medium onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
28 ounces canned plum tomatoes, drained, chopped
1 tablespoon capers, rinsed and drained
1/4 cup fresh basil (or 2 teaspoons dried)
12 kalamata olives, pitted and chopped
1 tablespoon lemon juice
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup feta cheese, crumbled (or montrachet)

Steps:

  • Preheat oven to 450 degrees.
  • Place fish in lightly greased dish. Fold thin ends under to make even thickness.
  • In a medium frying pan, saute onion and garlic in oil for 5 minutes. Add remaining ingredients and simmer 8 minutes, stirring constantly.
  • Divide over fillets and sprinkle top with feta cheese (use more if you like).
  • Bake 8-10 minutes.

Nutrition Facts : Calories 192.9, Fat 12.6, SaturatedFat 4, Cholesterol 16.7, Sodium 1122.2, Carbohydrate 17.9, Fiber 3.1, Sugar 10.9, Protein 5.1

BAKED SCROD WITH LEMON HERB PANKO CRUMBS



Baked Scrod With Lemon Herb Panko Crumbs image

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!

Provided by Everything Tasty Ki

Categories     Healthy

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 11

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
olive oil flavored cooking spray

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.

BAKED SCROD WITH PIQUANT ONION AND BACON CRUST



Baked Scrod with Piquant Onion and Bacon Crust image

Categories     Fish     Onion     Bake     Quick & Easy     Bacon     Gourmet

Yield Serves 2

Number Of Ingredients 6

2 slices of bacon, chopped
1/2 cup finely chopped onion
1/2 cup coarse fresh bread crumbs
1 1/2 tablespoons minced dill pickle
3/4 pound scrod (young cod or haddock) fillet
1 teaspoon mayonnaise

Steps:

  • Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the bread crumbs, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.

FILLETS OF SCROD



Fillets of Scrod image

Provided by Joyce Chang

Categories     dinner, easy, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 8

1/2 cup extra virgin olive oil
6 cloves garlic
1/2 cup fresh basil
1/2 cup fresh parsley
Juice of 2 limes (1/2 cup)
Salt and pepper to taste
6 scrod fillets
1 cup cherry tomatoes

Steps:

  • Preheat the broiler. Place an oven rack six inches below the heat. Line a baking sheet with aluminum foil. Combine the oil, garlic, basil, parsley, lime juice, salt and pepper in a food processor and purée.
  • Rinse fish; pat dry. Pour mixture on both sides of fish. Place on baking sheet and broil for 5 minutes. Place tomatoes around fish and broil for 5 to 8 more minutes. Remove and serve.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 3 grams, Sodium 716 milligrams, Sugar 1 gram

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.

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