Boston Scrod Recipe

Preheat

Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.

Pat the cod fillets dry with paper towels. Place them in a shallow dish or on a rimmed baking sheet.

Combine the white wine (1 tbs) and lemon juice (1 tbs) and brush or spoon the mixture over both sides of the fillets.

Season both sides of the fillets evenly with the sea salt (1 tsp) and black pepper (1 tsp). Let rest while you prepare the butter topping (5–10 minutes).

In a small bowl, whisk together the melted butter (4 tbs) and Dijon mustard (1 tsp) until smooth.

Add the finely minced onion (2 tbs), Worcestershire sauce (1 tsp), paprika (1 tsp), chopped parsley (1 tbs), breadcrumbs (3 tbs) and grated Parmesan (2 tbs) to the butter mixture. Stir until evenly combined; the mixture should be moist but crumbly.

Taste a tiny bit (if safe) or adjust seasoning by adding a pinch more salt or pepper if desired.

Spoon and gently press the butter-breadcrumb mixture evenly over the top of each seasoned fillet, creating a 1/8–1/4 inch crust layer. Use the back of the spoon to compact the topping so it adheres.

Place the topped fillets on a lightly oiled or parchment-lined baking sheet or in a shallow baking dish. If fillets are thick, space them so heat circulates.

Bake in the preheated 400°F (200°C) oven until the fish is opaque and flakes easily with a fork and the topping is golden brown, 12–16 minutes depending on thickness (about 10 minutes per inch of thickness). For a slightly crispier top, switch the oven to broil for the final 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest for 2 minutes.

Transfer fillets to warm plates. Spoon any melted buttery juices from the pan over the fish.

Garnish with additional chopped parsley (1 tbs) and serve with lemon wedges. Squeeze lemon over fish to taste before eating.

Suggested accompaniments: boiled or mashed potatoes, steamed green beans, or a simple mixed green salad.