Boston Baked Scrod
Elevate your seafood repertoire with this classic New England favorite: Boston Baked Scrod. Featuring tender scrod fillets baked under a buttery breadcrumb crust infused with vibrant lemon juice, fresh parsley, and a hint of paprika, this dish combines simplicity with elegance. Ready in just 35 minutes, it’s a perfect weeknight dinner that doesn't skimp on flavor. The mild, flaky fish is beautifully complemented by the golden, seasoned topping, creating a satisfying texture in every bite. Serve with lemon wedges for a refreshing zest and pair with steamed vegetables or a crisp salad for a wholesome, balanced meal. Whether you're a seafood enthusiast or exploring something new, this baked scrod recipe is sure to delight!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) scrod fillets
- 1 cup breadcrumbs
- 4 tablespoons butter
- 3 tablespoons lemon juice
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon garlic powder
- 2 tablespoons (for greasing) olive oil
- 4 pieces (for serving) lemon wedges
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil to prevent sticking.
Pat the scrod fillets dry with paper towels and place them in the prepared baking dish in a single layer.
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the lemon juice, salt, black pepper, garlic powder, and paprika.
Pour the butter mixture evenly over the scrod fillets, ensuring they are well coated.
Sprinkle the breadcrumbs evenly over the top of the fillets, covering them fully to form a crust.
Chop the fresh parsley and sprinkle it over the breadcrumbs for added flavor and color.
Bake the scrod in the preheated oven for 18-20 minutes, or until the fish flakes easily with a fork and the breadcrumb topping is golden brown.
Remove from the oven and let the dish cool for a minute or two before serving.
Serve the baked scrod with lemon wedges on the side for extra brightness. Pair with steamed vegetables, rice, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 752 mg | 16% | |
*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.
