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.
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...