Yield: 2 Servings

Adapted from: Jim Murray / Nimrod

Scrod is often misconceived as being a type of fish. ‘Scrod,’ however, is a New England term that refers to any white fish that has been split and boned before sale, typically cod or haddock. Jim Murray of The Nimrod cooks a Cape Cod classic of scrod baked with a scallion and parsley flavored and lemon butter and a golden breadcrumb topping. Jim’s secret to baking fish that can be easily removed to a plate without falling apart. Pour some white wine around outside of the fish. The wine will not only create steam to aid in cooking but prevent the fish from sticking to the dish.

For the lemon butter:

• 2TBS butter
• 2TBS shallots, minced
• 1TBS fresh parsley, chopped
• juice of 1 lemon, about 2 TBS
• salt & pepper for seasoning

For the fish:

• 1lb scrod fillet (white fish – cod, haddock or pollock)
• ¾cups unseasoned breadcrumbs
• ¼cup (½ stick) melted butter
• 1tsp paprika
• pinch of dried thyme
• salt & pepper for seasoning
• ¼cup dry white wine

Make lemon butter:

Melt 2 TBS butter in a sauté pan over medium heat

Add shallots and sauté until softened, 1-2 minutes. Remove from heat.

Add chopped parsley and lemon juice, mix well and set aside.

Assemble & bake:

Preheat regular oven to 450ºF, convection oven to 425ºF.

In a bowl mix ¼ cup melted butter, breadcrumbs, paprika, salt, pepper, thyme.

Place fish on an oven-safe plate or baking dish. Pour 2 TBS of lemon butter over the fish. Pat top of fish with about ⅓ cup of breadcrumb mixture.

Pour an additional 1 TBS lemon butter atop breadcrumbs.

Pour white wine around outside of fish in baking dish. Bake 12-15 minutes, until crumb topping is golden brown.