Boston Baked Scrod (Cod Fish) recipe

(Serves 4)

Ingredients:

For the Topping :

2 slices high-quality sandwich bread, quartered
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper

For the Scrod:

5 tablespoons unsalted butter, melted
1 medium shallot, minced
1 small clove garlic, minced
1 1/2 tablespoons lemon juice
1 tablespoon minced fresh parsley
Salt and ground black pepper
2 skinless cod fillets (each about 1 pound), cut in half crosswise

Method of Preparation:

To Make the Topping:

1. Place one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position. Preheat the oven to 400 degrees.
2. Place the bread in the bowl of a food processor and pulse until processed into fairly even 1/4-inch pieces (about ten 1-second pulses).
3. Spread the crumbs evenly on a rimmed baking sheet and place on the lower rack in the oven. Toast, stirring once or twice, until golden brown and crisp, about 4 to 5 minutes. Transfer to a small bowl and toss with the parsley, salt, and pepper. Set aside.

To Make the Scrod:

1. Increase the oven setting to broil.
2. In a small skillet, melt the butter over medium-high heat until the foaming has subsided. Reduce the heat to medium and add the shallot and garlic. Sauté until slightly softened, about 1 minute. Remove the pan from the heat. Add the lemon juice, parsley, 1/4 teaspoon salt, and ⅛ teaspoon pepper. Stir to incorporate. Remove the pan from the heat and set aside.
3. Season the scrod liberally with salt and pepper. Fold the thin tailpieces in half to increase their thickness. Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over. Broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes.
4. Baste the fish with the pan drippings and top with the bread crumbs. Continue broiling until the crumbs are golden brown, about 1 minute.
5. Using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy). Serve immediately.

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