Thursday, January 12, 2012

Baked Boston Scrod or "Schrod"

In Boston, cod is often listed as "scrod" on local restaurant menus.  When it's spelled "schrod," it is usually as sign that you are eating haddock.

I have fond memories of Boston; all the history and fresh seafood.  But when my husband thinks of fish for dinner, he thinks of fish and chips and a not-so-healthy tartar sauce on the side.   

Haddock is a very economical fish.  This recipe packed with flavor.  You will save money and your family won’t miss the batter or the mayonnaise. 

Bonus:  It only takes 25 minutes, prep-to-table. 

Baked Boston "Schrod"

Butter flavored Cooking Spray
4 Haddock Fillets
Freshly ground Black Pepper, to taste
1 teaspoon Old Bay® Seasoning
16 Town House® Light Buttery Wheat Crackers*
1 tablespoon dried Dill Weed
1 tablespoon dried Tarragon
2 tablespoons Olive Oil
2 tablespoons softened Butter
1/8 cup dry White Wine**
2 tablespoons Lemon Juice
4 slices Lemon

Preheat oven to 350 degrees.

Spray baking dish with cooking spray.

Add fish to baking pan.  Sprinkle top of fish with pepper and Old Bay. 

Crush crackers and add to small mixing bowl.  Add dill, tarragon and olive oil to coat crackers.  Mix together.

Haddock, ready to bake.

Dot softened butter around fish in baking dish.  Add wine and lemon juice. 

Top each piece of fish with one lemon slice.

Bake for 20 minutes until fish flakes and topping crisps.

Serve fish with sauce.

Suggestion:  Serve braised green beans and instant rice pilaf. 

*Recipe was tested with this brand, but not an endorsement.

**Don’t drink?  Purchase a bottle of alcohol free wine for cooking and freeze it in ice cube trays.  Defrost what you need as you cook.

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