Baked fish is something that always seems to go over well with my family. Everyone eats it…even the picky people. Yea, you know who you are. Ahem!
This dish is simple and quick, but one of the best things about it is that it’s still a pretty light dish. There’s no overstuffed feeling after this meal, which means there will still be room for pound cake, or ice cream, or cookies, or cake, or….seriously, I’m not a person who’s super into sweets, but when I’m in the mood, I’m in the mood.
Sweets aside, pair this simple lemony fish with some couscous, a veggie of your choice, (mine was broccoli tonight), and then maybe even add in some tartar sauce. We happen to love tartar sauce so I couldn’t serve this dish without it.
To be honest, I’m not entirely happy with how the broccoli came out. I prefer it to be a more vibrant green than in this picture. I may have steamed it a bit long, or maybe it was because I steamed it in lemon juice. Who the heck knows?! I think I’ll go back to blanching it first, a technique which always seems to provide bright, yummy looking veggies. While I’m confessing here, I should also have added more herbs to the couscous. I did add some, but it still ended up being a bit plain for my tastes. Ok, I got that out. I feel better now. Ok, one more and then I’m done. I maybe should have drizzled just a bit more olive oil or melted butter on top of the bread crumbs so that they’re more moist looking. I’ll include that tidbit in the recipe below. My issues tonight are really aesthetic and not about taste. It was a very tasty dish as proven by Frank’s empty plate near the end of this post. You had to see his face when I took that picture. I think he said something like, “Seriously?”
Start with nice, clean Scrod filets on a foil lined baking sheet.
Drizzle on some olive oil and then sprinkle the salt and pepper. Looking good already!
Gather the breadcrumbs, lemon zest and parsley….
And mix them all together.
Sprinkle the breadcrumb mixture onto your lovely filets. Getting excited!
Squeeze the lemon juice on top of the breadcrumbs, then top with either a drizzle of olive oil or some butter. Sorry for the blurry hand in the photo. I’m sure you get the idea.
Right out of the oven….drooling…
Then I steamed some broccoli by putting it in a casserole with some water, lemon juice and lemon zest.
Put butter and parsley into my couscous….
Then this happened…fish din din! Frank was so happy, he pulled out my chair for me at the table. What a gentleman!
The desired end result…yay me!
On to the recipe, my friends!!!
- 2 fresh or thawed Scrod filets
- olive oil
- salt and pepper
- ¼ cup seasoned bread crumbs
- 2 Tsp parsley, chopped
- Juice of 1 lemon
- Zest of 1 lemon
- 1 Tsp butter
- Preheat oven to 400 degrees.
- Place the fish on a foil lined baking sheet which you've sprayed with oil to prevent sticking.
- Drizzle olive oil onto the fish and then sprinkle on some salt and pepper.
- Mix together the breadcrumbs, lemon zest and parsley and cover the top of the fish.
- Drizzle the lemon juice onto the breadcrumbs.
- Break up the Tsp of butter and place on top of each filet
- Bake in the oven at 400 degrees for 20 to 25 minutes until it flakes but is not dry.