Celebrating Modern Jewish Living Through Food, Tradition, and Family
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…
- 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
Preheat oven to 375 degrees. In a baking dish, pour in the wine. Place the fish on top of the wine.
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.
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.