COD FISH RECIPES: BOSTON BAKED SCROD RECIPE

BOSTON BAKED SCROD RECIPE




BOSTON BAKED SCROD RECIPE

Few dishes capture the heart of New England cuisine like Boston Baked Scrod. Simple, elegant, and deeply comforting, this classic recipe highlights the freshness of white fish—traditionally young cod or haddock—baked with butter, breadcrumbs, and lemon. It’s a timeless dish that proves great seafood doesn’t need to be complicated.

Table of Contents

  1. What Is Scrod?

  2. Why Boston Baked Scrod Is a Classic

  3. Ingredients

  4. Step-by-Step Instructions

  5. Tips for Perfect Boston Baked Scrod

  6. Serving Suggestions

What Is Scrod?

Scrod is a New England term referring to young, small white fish, most commonly cod or haddock. The word doesn’t indicate a specific species but rather freshness and size, making scrod ideal for baking due to its tender, flaky texture and mild flavor.

Why Boston Baked Scrod Is a Classic

This dish became a staple in Boston restaurants and home kitchens because it relies on:

  • Ultra-fresh fish

  • Simple pantry ingredients

  • Gentle baking that preserves moisture

The result is a dish that’s light yet satisfying, allowing the natural sweetness of the fish to shine.

Ingredients

  • 500–600g scrod (young cod or haddock) fillets

  • 4 tablespoons unsalted butter, melted

  • ¾ cup fresh breadcrumbs (or panko)

  • 1 tablespoon olive oil

  • Zest of 1 lemon

  • 1 tablespoon fresh parsley, chopped

  • Salt and freshly ground black pepper, to taste

  • Lemon wedges, for serving

Optional additions: paprika, minced garlic, or a pinch of Old Bay seasoning

Instructions

Step 1: Preheat & Prepare

  1. Preheat oven to 190°C (375°F).

  2. Lightly butter a shallow baking dish.

Step 2: Prepare the Breadcrumb Topping

  1. In a bowl, combine breadcrumbs, olive oil, lemon zest, parsley, salt, and pepper.

  2. Drizzle in half of the melted butter and mix until crumbs are lightly moistened.

Step 3: Assemble

  1. Place scrod fillets in the prepared baking dish.

  2. Season lightly with salt and pepper.

  3. Spoon the breadcrumb mixture evenly over the fish.

  4. Drizzle remaining melted butter over the top.

Step 4: Bake

  1. Bake uncovered for 15–20 minutes, depending on thickness.

  2. The scrod is done when the fish flakes easily and the topping is golden.

Step 5: Serve

  1. Remove from oven and rest for 2–3 minutes.

  2. Serve with lemon wedges and optional extra parsley.

Tips for Perfect Boston Baked Scrod

  • Use fresh fish: Freshness is essential—frozen works but should be fully thawed and patted dry.

  • Don’t overbake: Scrod is delicate and cooks quickly.

  • Light seasoning: Avoid overpowering spices; this dish celebrates simplicity.

  • Breadcrumb choice: Fresh breadcrumbs create a softer topping; panko adds crunch.

Why This Recipe Works

  • Authentic New England flavor

  • Minimal ingredients, maximum taste

  • Healthy and naturally low-carb (without breadcrumbs)

  • Perfect for weeknights or classic seafood dinners

Serving Suggestions

  • Serve with boiled or mashed potatoes and steamed green beans.

  • Pair with buttered corn or a simple coleslaw.

  • Complements crisp white wines like Chardonnay or Sauvignon Blanc.

Meta Description (SEO-Friendly):
Boston Baked Scrod is a classic New England seafood recipe made with tender cod or haddock, buttery breadcrumbs, and lemon. Simple, fresh, and timeless.

Rich Snippet Idea:

  • Recipe Type: Main Course

  • Cuisine: New England / American

  • Prep Time: 10 minutes

  • Cook Time: 15–20 minutes

  • Servings: 3–4

OTHER RECIPES


An amazing cod fish recipe to try !

Cod Fish Recipe INGREDIENTS

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

Cod Fish Recipe INSTRUCTIONS

1. 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.

2. 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 to 5 minutes.Toss together the bread crumbs, parsley, salt, and pepper in a small bowl; set aside.

3. 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, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and swirl to incorporate. Remove the pan from the heat and set aside.

4. 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 cod 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 cod 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). The cod fish recipe is ready to serve immediately...nice ! Enjoy it !
cod fish recipes-cod-n-tater-bake

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