Connecticut Baked Scrod with Buttered Crumbs
Mild white fish fillets topped with buttery, crisp breadcrumbs and baked until flaky, a simple shoreline supper found in Connecticut seafood restaurants.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16
- carbs
- 14
- protein
- 30
- calories
- 320
Instructions
- 1
Preheat your oven to 400°F. Grease a baking dish with butter.
- 2
Place the scrod fillets in the dish. Season them with salt.
- 3
Mix the melted butter, breadcrumbs, lemon juice, and parsley in a small bowl.
- 4
Press the buttered crumb mixture evenly on top of the fillets.
- 5
Sprinkle lightly with paprika if using.
- 6
Bake for 15-20 minutes until the fish flakes easily and the crumbs are golden.
- 7
Serve hot right out of the baking dish.
Chef's tips
Pick the freshest, thickest fillets you can find. Watch closely so you do not overbake the fish.
Storage
Refrigerate leftovers up to 2 days.
Reheating
Reheat in a 350°F oven for about 8 minutes to keep the crumb topping crisp.
Common mistakes to avoid
- •Overbaking thin fillets until they become dry and tough
- •Using stale breadcrumbs, which will not crisp up properly
Serving suggestions
Cooked Connecticut Baked Scrod with Buttered Crumbs?
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