Baked Scrod

A classic New England favorite, our baked scrod is flaky, light, and perfectly seasoned.

The Backstory: This simple recipe for Baked Scrod can be adopted for most fish dishes. Whenever I visit my daughter and her family in Andover, Massachusetts, we usually have dinner at a wonderful restaurant called Grassfields. Being a creature of habit, I always order the same thing time and time again. I never even bother to look at the menu. Their baked scrod is absolutely the best. It doesn’t matter if I order it baked or stuffed, I am never disappointed. My side dish is usually rice, but it also comes with a variety of choices. Doesn’t matter what you choose everything is prepared to perfection. This wonderful piece of fish is just so tasty, flaky, light and flavorful.  I could eat it just about every night. Since this is not going to happen, I’ve learned to prepare this at home. This is pure goodness on a plate. More of the Backstory after the recipe

Baked Scrod

The simple seasonings are all that this fish needs to cook up perfectly. It is tasty and flakes apart easily. Nothing fancy, just perfect.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings


  • 1+ lb. fresh scrod
  • 1 garlic clove, chopped
  • 1 tbsp. canola or vegetable oil
  • 1/2 tsp. Kosher salt to taste
  • 1/4 tsp. black pepper to taste
  • 1/4 tsp. paprika to taste
  • 1 green onion, cuts into small pieces to garnish
  • 1/4 cup white wine water can be substitued
  • lemon slices optional


  1. Preheat oven to 375 degrees. In a baking dish, pour in the wine. Place the fish on top of the wine.
  2. In a small bowl mix together the salt, pepper, garlic, and paprika. Spread this evenly over the fish. Drizzle a little oil over the fish.
  3. Place in the oven and bake for about 17 - 20 minutes. Check fish by flaking off a little piece. When done serve on a platter and garnish with the green onions.

Please follow and like us:
Follow by Email
Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

Latest posts by Myrna Turek (see all)

Subscribe to
TheJewishKitchen Newsletter

Sign up for our FREE newsletter
Recipes, stories, and Inspiration for the Jewish home