Scrod With Lemon Garlic Bread Crumbs Recipes

SCROD WITH LEMON-GARLIC BREAD CRUMBS

Steps:

• Preheat oven to 450 degrees F. In 10-inch skillet, melt butter over medium heat. Add garlic; cook until golden. Add bread crumbs and cook, stirring frequently, until lightly toasted. Remove skillet from heat.
• With tweezers, remove any bones from scrod. In 13" by 9" baking dish, arrange fillets; sprinkle with lemon juice and salt. Press bread-crumb mixture onto fillets. Bake until fish is opaque throughout, 10 to 15 minutes.
• To serve, sprinkle scrod with parsley and serve with lemon wedges.

SCROD WITH LEMON-GARLIC BREAD CRUMBS

Steps:

• Preheat oven to 450 degrees F. In 10-inch skillet, melt butter over medium heat. Add garlic; cook until golden. Add bread crumbs and cook, stirring frequently, until lightly toasted. Remove skillet from heat.
• With tweezers, remove any bones from scrod. In 13-inch by 9-inch baking dish, arrange fillets in single layer; sprinkle with lemon juice and salt. Press bread-crumb mixture onto fillets. Bake until fish is just opaque throughout, 10 to 15 minutes.
• Sprinkle scrod with parsley and serve with lemon wedges. Makes 4 main-dish servings.Nutritional information is based on one serving.

PAN-SEARED SCROD WITH ROMANO MASHED POTATOES AND ASPARAGUS AND FRESH VEGETABLES WITH A CRISPY BREAD CRUMB TOPPING

Steps:

• In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
• Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
• In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
• In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
• In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.

BAKED SCROD WITH LEMON HERB PANKO CRUMBS

Steps:

• Preheat oven to 400 degrees F.
• In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
• In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon.
• Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
• Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
• Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
• Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
• Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
• Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
• Cover with tinfoil half way through baking if the top is browning to fast.

BOSTON BAKED SCROD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Butter a baking pan large enough to hold the scrod in a single layer. Place the scrod in the prepared baking pan, and add salt, pepper, lemon juice, and wine. Drizzle a 1/4 cup of the melted butter over the fish.
• Bake at 350 degrees for approximately 20 minutes, or until fish flakes but is still moist.
• Remove the pan from the oven and preheat the broiler. Scatter the bread crumbs over the fish, and drizzle with the remaining 1/4 cup of melted butter.
• Brown under the broiler for 2 to 5 minutes only, just until lightly browned, and serve.

SCROD WITH HERBED BREADCRUMBS

Steps:

• Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat oven to 450°F. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mixture, pressing to adhere. Bake until fish is just cooked through, about 20 minutes. Serve with lemon wedges.