Entree: United States – Connecticut, New England – Broiled Scrod

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

- 4 scrod fillets (young cod or haddock), approx. 6 oz (170 g) each — total about 1.5 lb (680 g)
- 4 tbsp (60 g) unsalted butter, melted (for brushing the fish)
- 1 lemon, zested and juiced (about 1 tbsp/15 ml juice)
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1/4 tsp (1 g) paprika (optional, for color)
- 1/4 cup (25 g) fresh breadcrumbs (optional, for a light topping)
- 1 1/2 lb (680 g) small red or new potatoes, halved
- 2 tbsp (30 ml) unsalted butter (for potatoes)
- 1 lb (450 g) green beans, trimmed
- 1 tbsp (15 ml) extra-virgin olive oil (for beans)
- 2 tbsp (30 ml) chopped fresh parsley, divided
- Lemon wedges, for serving

Instructions

Short Description:
A classic New England main of young cod or haddock fillets quickly broiled with lemon and butter, served with simple boiled new potatoes and crisp-tender green beans for a balanced, seaside meal.

Regional Notes:
This Connecticut/New England version highlights very fresh local scrod (young cod or haddock), kept simply seasoned with lemon and butter to show the fish's flavor rather than heavy sauces or spice blends. Serving with boiled new potatoes and green beans reflects traditional regional accompaniments that make the dish a complete, homey entree.

1. Position an oven rack about 6 inches (15 cm) below the broiler element and preheat the broiler for 5–10 minutes. Line a rimmed baking sheet or broiler pan with foil and lightly oil or spray.
2. Place the halved potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp (3 g) kosher salt, bring to a boil, then reduce to a simmer and cook until tender when pierced, about 12–15 minutes. Drain and return to the pot; toss with 2 tbsp (30 ml) butter and 1 tbsp (15 ml) chopped parsley. Keep warm.
3. While potatoes cook, bring a second pot of salted water to a boil. Add the trimmed green beans and blanch until crisp-tender, 3–4 minutes. Drain and immediately plunge into ice water if preparing ahead, or transfer to a bowl and toss with 1 tbsp (15 ml) olive oil, a squeeze of lemon juice, a pinch of salt and 1 tbsp (15 ml) chopped parsley. Keep warm.
4. In a small bowl, whisk together the 4 tbsp (60 g) melted butter, the lemon zest and juice (about 1 tbsp/15 ml), 1/2 tsp (3 g) kosher salt, 1/4 tsp (1 g) black pepper and the paprika (if using). If using breadcrumbs, toss them with a tablespoon of the butter mixture so they are lightly moistened.
5. Pat the scrod fillets dry with paper towels and season both sides with the remaining 1/4 tsp (1.5 g) kosher salt and a light sprinkle of black pepper. Arrange the fillets skin-side down (if skin is present) on the prepared baking sheet, leaving space between pieces.
6. Brush each fillet with the lemon-butter mixture. If using breadcrumbs, evenly sprinkle the moistened breadcrumbs over the top of each fillet for a light crust.
7. Broil the fillets about 6–8 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork; thicker fillets may need up to 10 minutes. Watch closely so the topping browns but does not burn.
8. Remove the fish from the oven and let rest 1–2 minutes. Spoon any remaining melted lemon-butter over the fillets and garnish with the remaining chopped parsley and lemon wedges.
9. Plate each serving with a broiled scrod fillet, a portion of buttered new potatoes and a helping of the green beans. Serve immediately.