Tuesday, June 24, 2008

Boston Baked Scrod

Boston Baked Scrod is an old-school Boston favorite, like Parker House Rolls or Jordan's Blueberry Muffins. There are many recipes, but this one is my Nana's and is one of my family's top requested dishes when we go to visit her.

Scrod itself is a bit of a mystery. Google it, and you'll find all sorts of dissenting opinions on what kind of fish it really is. If you're willing to take my word for it, it's probably young cod, but might be young haddock. You can ask your fishmonger. But if you're outside of New England, he might look at you like you have two heads for even suggesting that scrod be something other than cod.
As far as this recipe goes, it doesn't matter what the devil scrod is. And yes, you can use haddock.


1 lb scrod or haddock
2-3 T butter
1 T dried thyme
1 T dried oregano
2 t garlic powder
1 T lemon juice
1/2 sleeve of Ritz crackers.


Crush Ritz crackers in a bowl to create crumbs. Combine cracker crumbs, with thyme, oregano and garlic powder. Line a baking dish with foil. Butter the bottom a bit so the fish doesn't stick. Add the fish. Drizzle the fish with the lemon juice and the melted butter. Press the crumb mixture down on top of the fish. Preheat the toaster oven to 400F. Cook for 10-15 minutes depending on the thickness of the fish.

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