Entree: United States – New England — Massachusetts – Scrod

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 scrod fillets (young cod or haddock), approx. 6 oz (170 g) each, total ~24 oz (680 g)
- Salt and black pepper, to taste
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 g) lemon zest
- 3 tbsp (45 g) unsalted butter, melted, plus 2 tbsp (28 g) unsalted butter divided
- 1 1/2 cups (150 g) plain breadcrumbs or fresh stale bread crumbs
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (8 g) finely chopped fresh flat-leaf parsley
- 1/2 tsp (2 g) paprika
- 1/4 tsp (1 g) onion powder
- 1/4 tsp (1 g) garlic powder
- 1 1/2 lb (680 g) baby (new) potatoes, halved if large
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) coarse salt, divided
- 12 oz (340 g) green beans, trimmed (or sugar snap peas)
- 1 tbsp (15 ml) fresh lemon juice (additional, for vegetables)
- Fresh lemon wedges, for serving

Instructions

Short Description:
A classic New England preparation of young cod or haddock fillets, lightly breaded with a buttered breadcrumb crust and baked until flaky, served with roasted baby potatoes and lemon-butter green beans for a complete main-course meal.

Regional Notes:
This Massachusetts-style scrod uses young Atlantic cod or haddock, lightly coated with a buttery crumb topping and finished under high heat to brown the crust—a hallmark of New England seafood that highlights simple, fresh Atlantic fish rather than heavy sauces. Paired with roasted new potatoes and buttered green beans, it reflects the region's coastal catch served alongside humble local starches and vegetables.

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and set a rack on the sheet if you have one.
2. Toss the halved baby potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) coarse salt, and a few grinds of black pepper. Spread them cut-side down on one side of the prepared baking sheet in a single layer.
3. Roast the potatoes in the preheated oven for 20–25 minutes, tossing once halfway through, until tender and golden. Start the fish in step 6 so timing aligns.
4. While the potatoes roast, make the breadcrumb topping: in a bowl combine 1 1/2 cups (150 g) breadcrumbs, 3 tbsp (45 g) melted butter, 2 tbsp (30 ml) Dijon mustard, 2 tbsp (8 g) chopped parsley, 1 tsp (5 g) lemon zest, 1/2 tsp (2 g) paprika, 1/4 tsp (1 g) onion powder, 1/4 tsp (1 g) garlic powder, and a pinch of salt and pepper. Mix until crumbs are evenly moistened.
5. Pat the scrod fillets dry with paper towels, then season both sides lightly with salt and black pepper. Drizzle or brush 2 tbsp (28 g) melted butter and 2 tbsp (30 ml) fresh lemon juice over the top of the fillets.
6. When the potatoes have about 10–12 minutes left, remove the baking sheet from the oven and move the potatoes to one side if needed. Place the scrod fillets on the empty side (or use a second oiled baking sheet). Press the breadcrumb mixture evenly onto the tops of the fillets to form a compact coating.
7. Return the baking sheet to the oven and bake the fillets at 425°F (220°C) for 10–12 minutes, until the fish is opaque and flakes easily with a fork. If you prefer a more browned crust, switch the oven to broil and broil 1–2 minutes more, watching carefully to avoid burning.
8. While the fish finishes, steam or blanch the green beans: bring a medium pot of salted water to a boil, add the green beans and cook 3–4 minutes until crisp-tender. Drain and immediately plunge into ice water to stop cooking, then drain again.
9. In a small skillet over medium heat, melt 1 tbsp (14 g) unsalted butter. Add the drained green beans, toss to coat, season with a pinch of salt and pepper, and finish with 1 tbsp (15 ml) fresh lemon juice. Heat just until warmed through, about 1 minute.
10. To serve, divide the roasted potatoes and lemon-butter green beans among four plates. Place a crusted scrod fillet on each plate, spoon any pan juices over the fish, and garnish with remaining chopped parsley and lemon wedges.
11. Serve immediately with extra lemon on the side.