Baked Scrod with Lemon Herb Panko Crumbs
Elevate your weeknight dinner with this ultra-crispy and flavorful Baked Scrod with Lemon Herb Panko Crumbs. Featuring tender scrod fillets coated in a golden crust of zesty lemon, fresh parsley, and seasoned panko breadcrumbs, this recipe is a light yet satisfying seafood dish that’s bursting with vibrant flavors. A drizzle of melted butter ensures the breadcrumb topping turns perfectly crisp while keeping the fish moist and flaky. Ready in just 35 minutes, this easy-to-make recipe is ideal for busy nights yet elegant enough to impress at dinner parties. Serve it alongside steamed vegetables or a fluffy rice pilaf, and don’t forget the fresh lemon wedges for a bright finishing touch! Perfectly simple yet full of gourmet flair, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces (4-6 ounces each) Scrod fillets
- 1 cup Panko breadcrumbs
- 1 tablespoon Lemon zest
- 2 tablespoons Parsley (fresh, chopped)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Butter (melted)
- as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with nonstick cooking spray.
Pat the scrod fillets dry with paper towels and arrange them in a single layer in the prepared baking dish.
In a medium bowl, combine the panko breadcrumbs, lemon zest, chopped parsley, garlic powder, salt, and black pepper.
Drizzle the olive oil over the breadcrumb mixture and mix thoroughly to evenly coat the crumbs.
Squeeze the lemon juice over the scrod fillets to enhance their flavor.
Spread the panko mixture evenly over the top of each scrod fillet, pressing gently to adhere the crumbs.
Drizzle the melted butter over the top of the breadcrumb crust to help it brown and crisp during baking.
Place the baking dish in the preheated oven and bake for 18-20 minutes, or until the fish is opaque and flakes easily with a fork.
For extra crispiness, turn on the broiler during the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Remove the baked scrod from the oven and let it rest for 2-3 minutes before serving.
Serve the baked scrod with lemon wedges and your favorite sides, such as steamed vegetables or rice.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
