If you prefer baked fish to fried, try this easy-to-assemble dish that features scrod. You could also use cod or haddock, if you prefer. What is scrod, you might ask? This is young cod (0r haddock) weighing less than two-and-a-half pounds.
Scrod with Lemon-Garlic Bread Crumbs
2 tablespoons butter or margarine
1 garlic clove, finely chopped
1 cup fresh bread crumbs (about 2 slices bread)
4 pieces scrod, cod or haddock fillets (about 6 ounces each)
2 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
Preheat oven to 450 degrees. 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 9-by-13-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 servings.
Approximate nutritional value: 231 calories, 32 g protein, 8 g carbohydrate, 7 g fat,, 89 mg cholesterol, 517 mg sodium.
From “The Good Housekeeping Cookbook”