At least twice a week our family enjoys seafood. It can be anything from shrimp to salmon to scrod. When we are at a loss for how to prepare the seafood, we have been grabbing The New England Clam Shack Cookbook. Written by Brooke Dojny, she highlights restaurants around New England whose specialty is seafood. The Baked Scrod with Lemon-Garlic Crumbs is a recipe from Quito's Restaurant in Bristol, Rhode Island.
We love this recipe because of the unique flavors. There is creamed sherry in the base which is a wonderful blend with the buttery crackers. It is quick to make and compliments the dish without being overpowering. My son, who doesn't care for fish, sat down and finished off the last few pieces. I always believe that more people would enjoy fish if it was prepared with ingredients that create balance.
Try this recipe, you'll end up with a group of fish lovers!
Ingredients:
2 pounds of fresh scrod, cod or haddock
12 tablespoons of butter
1/2 cup creamed sherry
Juice of one lemon
3 cups of finely crushed Ritz Crackers (2 sleeves)
3 tablespoons of chopped parsley
1 tablespoon chopped garlic
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon cayenne pepper
Lemon wedges
Preparation:
1. Preheat the oven to 375 degrees. Generously butter a baking dish large enough to hold fish in a single layer and arrange the fish in dish.
2. In a medium sauce pan combine the butter, sherry and lemon juice and cook over medium heat until butter is melts.
3. In a bowl, toss the cracker crumbs with the parsley, garlic, salt, pepper and cayenne. Add the melted butter mixture and mix well. Sprinkle the crumbs thickly over the fish.
4. Bake in the preheated oven for 35-45 minutes until the fish tests done and crumbs are golden brown. Serve with lemon wedges.
Serves 4-6.
