Baked Boston Scrod

The Boston restaurant classic from the Parker House: thick fillets of young cod baked with white wine and butter under golden buttered bread crumbs, with lemon. Serves 4.

KetoLow-carbHigh-proteinBudget-friendlyNo added sugar

Contains: milk, fish, wheat. Based on the ingredients as written; check package labels, which can change.

A thick cod fillet baked under golden buttered bread crumbs on a white plate with lemon wedges, parsley and red potatoes
  • Prep 10 min
  • Cook 15 min
  • Total 25 min
  • Yield 4 servings

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Scrod is not a kind of fish. The word is usually credited to the Parker House hotel in Boston, which used it on the menu for the freshest young white fish of the day, usually cod or haddock, so the kitchen could serve whatever came off the boats that morning. Baked scrod became a fixture of old Boston dining rooms.

This version bakes the fish with a splash of white wine and butter under crisp, golden bread crumbs. For a cracker topping instead, see our New England baked haddock.

Ingredients

Fish

  • 1 1/2 pounds thick cod or haddock fillet, cut into 4 pieces
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup dry white wine
  • Salt and black pepper, to taste

Topping

  • 3/4 cup fresh bread crumbs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated lemon zest
  • Lemon wedges, for serving

Instructions

  1. Heat the oven. Heat the oven to 400°F.
  2. Prepare the fish. Pat the fillets dry, season them with salt and pepper and set them in a baking dish. Pour the wine around them and dot the fish with the butter pieces.
  3. Make the topping. Toss the bread crumbs with the melted butter, parsley and grated zest, and press the crumbs over the top of the fish.
  4. Bake. Bake 12 to 15 minutes, until the crumbs are golden and the fish flakes easily and reaches 145°F in the thickest part. Serve with lemon wedges and the buttery pan juices.

Nutrition per serving (estimated)

300Calories
5 gCarbohydrates
0 gFiber
4 gNet carbs
32 gProtein
16 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinBudget-friendlyNo added sugar

Tips

  • Ask for the freshest white fish of the day; that is the whole idea of scrod. Cod, haddock or pollock all work.
  • Make fresh bread crumbs by pulsing day-old white bread in a food processor.
  • Boiled red potatoes and a green vegetable are the traditional Boston sides.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

What is scrod?
Not a species, but a Boston restaurant term for the freshest young white fish of the day, usually cod or haddock. The word is often credited to Boston's Parker House hotel.
What temperature should baked cod reach?
145°F in the thickest part, when it turns opaque and flakes easily with a fork.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold lager, or an off-dry Riesling. Wine pairing guide

Other versions on the site: New England Baked Haddock (with a buttery cracker topping).

Part of our famous hotel and restaurant recipes, from Boston's Parker House and Locke-Ober to Antoine's in New Orleans.

More seafood recipes

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