Scrod

Ingredients

1–1 1/2 lbs scrod fillets (cod or haddock)

2 tbsp butter, divided

1 tbsp olive oil

1 lemon, juiced, divided

2 medium onions, halved and sliced thin

1 cup panko breadcrumbs

1/4 cup white wine

1 pinch red pepper flakes

1/4 cup parsley, chopped

Salt and pepper, to taste

Preparation

1. Preheat oven to 400°F. In a medium bowl, combine the panko breadcrumbs with the parsley, 1 tbsp of melted butter, and the juice of half the lemon.

2. In a skillet over medium heat, melt the remaining 1 tbsp of butter. Add the onions and sauté until soft but not browned, about 10–12 minutes. Stir in the red pepper flakes, salt, and pepper. Add the juice of the remaining lemon half and the white wine, and cook for 1 minute more.

3. Spread the onion mixture evenly into individual baking dishes or one large baking dish, large enough to hold all the fish snugly. Place the fish on top of the onions, season with salt and pepper, and brush evenly with olive oil. Divide the breadcrumb topping evenly over the fish.

4. Bake for about 20 minutes, until the fish is cooked through and the crumbs are nicely browned. Serve with lemon wedges, if desired.