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1
FOR THE TOPPING: Adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.
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2
Pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses.
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3
Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 minutes.
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4
Toss together the bread crumbs, parsley, salt & pepper in a small bowl and set aside.
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5
FOR THE SCROD: Increase the oven setting to broil.
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6
Melt the butter in a small skillet over medium-high heat until the foaming has subsided.
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7
Reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute.
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8
Remove the pan from the heat, add the lemon juice, parsley, salt and pepper.
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9
Swirl to incorporate.
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10
Remove the pan from the heat and set aside.
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11
Season the scrod liberally with salt and pepper.
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12
Fold the thin tailpieces in half to increase their thickness.
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13
Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over.
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14
Broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes.
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15
Baste the fish with the pan drippings and top with the bread crumbs.
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16
Continue broiling until the crumbs are golden brown, about 1 minute.
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17
Using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy).
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18
Serve immediately.
