- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 97.8
- Total Fat: 7.0 g
- Cholesterol: 15.5 mg
- Sodium: 188.6 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.1 g
Boston Scrod Buttery Crumb ToppingSubmitted by: WWIBUFF
IntroductionButtery Crumb Topping for Baked Boston Scrod. Adapted from a Sara Moulton recipe. Buttery Crumb Topping for Baked Boston Scrod. Adapted from a Sara Moulton recipe.
Saltine Crackers (Saltines), 6 oz
Parsley, dried, 3 tbsp
Thyme, ground, 1 tbsp
Salt, .5 tsp
Pepper, black, .25 tsp
Butter, unsalted, 1 stick
One 4 oz fish fillet
About 0.5 teaspoon vegetable oil
Kosher or sea salt and freshly ground black pepper
1/2 ripe medium tomatoes, thinly sliced
17 grams of Buttery Crumb Topping
Adjust an oven rack to the middle position and preheat the oven to 375 F. Brush a baking sheet with oil.
Place the fillets skin side down on the sheet pan. Brush the tops lightly with the oil and sprinkle them with salt and pepper. Layer the tomato slices over the fillets, overlapping them slightly. Sprinkle each piece of fish with 17 grams of the crumbs and pack the crumbs lightly with cupped hands to cover the fish.
Place the fish in the oven and bake until the fish feels very firm and the crumbs have turned golden brown, about 12 minutes. If you’re uncertain about whether the fish is cooked through, use a paring knife to peek into the center of one fillet- it should be pure white all the way through.
Use a large spatula to carefully transfer the baked scrod to dinner plates. The fish is very flaky and will break easily. Serve immediately.
Serving Size: Makes 16 servings of 17 grams each (for 16 4 oz fillets).