Forevermamas Baked Stuffed Haddock Or Cod Aka Scrod Recipes
FOREVERMAMA'S BAKED STUFFED HADDOCK OR COD - A.K.A. SCROD
I love baked stuffed scrod, cod, haddock - whatever you want to call it. This is one of my favorites done at home that I developed. What makes it different is the stuffing recipe I came up with to go with this fish recipe that can be found on this site "Recipe #511850"
Provided by ForeverMama
Categories Very Low Carbs
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
- Season skinless side of fish with sprinkling of garlic powder. Pile stuffing "Recipe #511850" over fish evenly, pressing stuffing mixture carefully to adhere.
- Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
BAKED STUFFED HADDOCK FILETS
I was given this recipe at least 30 years ago and have yet to find anyone that doesn't love it. (Providing they like seafood) I always use haddock as I'm from Maine. Fresh is expensive right now but as far as I'm concerned there's no better tasting white fish. Can use frozen haddock or another white fish . Simple to make but soooo yummy...Don't worry about the mayo..I Promise you will not taste it.
Provided by Ragdoll Frankie
Categories Weeknight
Time 30m
Yield 2 lbs., 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Rinse and pat dry the filets.
- Lay in single layer in baking dish.
- Spread a thin layer of mayonnaise over fish (I put it on a little thicker. You will not taste it).
- In small bowl, combine bread crumbs with next 5 ingredients.
- Sprinkle evenly over fish.
- Top with crushed Ritz Crackers.
- Bake 5 minutes.
- Remove from oven and pour melted butter over crackers.
- Return to oven, bake 15 more minutes or until filets flake.
- Try not to overcook
- (Total bake time about 20 minutes).
Nutrition Facts : Calories 377.9, Fat 21.6, SaturatedFat 11.7, Cholesterol 170.5, Sodium 737.2, Carbohydrate 6.3, Fiber 0.3, Sugar 0.9, Protein 38.1
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