Boston Baked Scrod

Name: Boston Baked Scrod
Yield: Serves 4
Cuisine: American, New England
Ingredients: 2 slices, high-quality sandwich bread slice, such as Pepperidge Farm, quartered; 1 tablespoon, minced fresh parsley leaves; 1/4 teaspoon, salt; 1/8 teaspoon, ground black pepper; 5 tablespoons, unsalted butter, melted; 1 medium, shallot, minced; 1 small, garlic clove, minced very fine; 1 1/2 tablespoons, lemon juice; 1 tablespoon, minced fresh parsley leaves; , Salt and ground black pepper; 2 , skinless cod fillets (each about 1 pound), cut in half crosswise

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Named for the old Beantown restaurants that made this dish famous, Boston baked scrod is now a seafood restaurant standard across the country. However, disappointing versions had us wondering if we could recapture the fresh, simple spirit of the original.

SERVES4

WHY THIS RECIPE WORKS

For our best Boston baked scrod recipe, we cut unevenly shaped 1-pound fillets in half crosswise, and then folded the thin tailpiece in half to make it as thick as the piece from the head end of the fish. As for the cooking method, we prefe...

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