Scrod

Scrod (It's Not My Best)

Ingredients

1-1 1⁄2 lbs scrod fillets (cod or haddock)

2 tbsp butter, divided

1 tbsp olive oil

1 large juicy lemon

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

Preparation

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

2. In a skillet, saute the onion in 1 tbsp of butter until soft but not browned. Once the onions are soft, add a pinch of red pepper flakes, salt, and pepper. Add the juice of 1/2 the lemon and the white wine to the onions and continue to cook for 1 minute.

3. Spread the onion and lemon mixture evenly into individual baking dishes or one large baking dish that is large enough to hold all the fish snugly. Place the fish on top of the onions and season it with salt and pepper, then rub it with olive oil. Divide the breadcrumb topping evenly over the fish and bake for about 20 minutes until the fish is cooked through and the crumbs are nicely browned. Serve with additional lemon slices.