{"id":55910,"date":"2026-02-25T18:42:07","date_gmt":"2026-02-25T18:42:07","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=55910"},"modified":"2026-02-25T18:42:31","modified_gmt":"2026-02-25T18:42:31","slug":"baked-scrod","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2026\/02\/25\/baked-scrod\/","title":{"rendered":"Baked Scrod"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 2 Servings<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: Jim Murray \/ Nimrod<\/h6>\n<p>Scrod is often misconceived as being a type of fish. &#8216;Scrod,&#8217; 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&#8217;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.<\/p>\n<p><strong>For the lemon butter:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS shallots, minced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS fresh parsley, chopped<\/span><\/li>\n<li><span class=\"id-ingredient-name\">juice of 1 lemon, about 2 TBS<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt &amp; pepper for seasoning<\/span><\/li>\n<\/ul>\n<p><strong>For the fish:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb scrod fillet (white fish &#8211; cod, haddock or pollock)<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">cups unseasoned breadcrumbs<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup (\u00bd stick) melted butter<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp paprika<\/span><\/li>\n<li><span class=\"id-ingredient-name\">pinch of dried thyme<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt &amp; pepper for seasoning<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup dry white wine <\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nMake lemon butter:<\/strong><\/p>\n<p>Melt 2 TBS <strong>butter<\/strong> in a saut\u00e9 pan over medium heat<\/p>\n<p>Add <strong>shallots<\/strong> and saut\u00e9 until softened, 1-2 minutes. Remove from heat.<\/p>\n<p>Add <strong>chopped parsley<\/strong> and <strong>lemon juice,<\/strong> mix well and set aside.<\/p>\n<p><strong>Assemble &amp; bake:<\/strong><\/p>\n<p>Preheat regular oven to 450\u00baF, convection oven to 425\u00baF.<\/p>\n<p>In a bowl mix \u00bc cup <strong>melted butter, breadcrumbs, paprika, salt, pepper, thyme.<\/strong><\/p>\n<p>Place <strong>fish<\/strong> on an oven-safe plate or baking dish. Pour 2 TBS of <strong>lemon butter<\/strong> over the <strong>fish.<\/strong> Pat top of <strong>fish<\/strong> with about \u2153 cup of <strong>breadcrumb mixture.<\/strong><\/p>\n<p>Pour an additional 1 TBS <strong>lemon butter<\/strong> atop <strong>breadcrumbs.<\/strong><\/p>\n<p>Pour <strong>white wine<\/strong> around outside of <strong>fish<\/strong> in baking dish. Bake 12-15 minutes, until <strong>crumb topping<\/strong> is golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 Servings Adapted from: Jim Murray \/ Nimrod Scrod is often misconceived as being a type of fish. &#8216;Scrod,&#8217; 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&#8217;s secret to baking fish that can be easily&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2026\/02\/25\/baked-scrod\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":55911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[18],"tags":[86],"class_list":["post-55910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood","tag-cod"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2026\/02\/BakedScrod.jpg?fit=624%2C262&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55910","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=55910"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55910\/revisions"}],"predecessor-version":[{"id":55913,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55910\/revisions\/55913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/55911"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=55910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=55910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=55910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}