Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Lightly grease a 9x13-inch baking dish or line it with parchment paper for easier cleanup.

Pat dry the fillets

Pat the scrod fillets dry with paper towels to remove excess moisture so the marinade and topping adhere better.

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper until well combined.

Place the fillets in a single layer in the prepared baking dish. Spoon the marinade evenly over the fish, turning gently to coat both sides. Allow the fish to sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes) to absorb flavors.

Topping (classic New Bedford-style crumb topping)

Make the topping

While the fish rests, combine the breadcrumbs and grated Parmesan in a medium bowl. Stir in the melted butter, chopped parsley, Old Bay seasoning, and lemon zest until the mixture is evenly moistened and crumbly. Taste and adjust seasoning if desired.

Press the crumb mixture gently over the top of each fillet, covering them with an even layer about 1/4-inch thick. The butter will help the crumbs brown in the oven and form a crisp crust.

Bake & Finish

Bake the scrod

Place the baking dish in the preheated oven and bake for 12–18 minutes, depending on fillet thickness. Fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The topping should be golden-brown.

If the topping is not browning evenly, switch the oven to broil for 1–2 minutes—watch closely to avoid burning.

Remove the dish from the oven and let the fish rest for 2–3 minutes. Spoon any accumulated juices in the baking dish over the fillets.

Garnish with lemon wedges and chopped chives or parsley. Serve immediately with your choice of sides (steamed vegetables, boiled potatoes, or rice).