Parker House Scrod Recipe

Name: Parker House Scrod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (8 ounce) cod fish fillets or (8 ounce) haddock fillets; 1 cup milk; 1 teaspoon fresh lemon juice; 2 teaspoons Worcestershire sauce; salt; pepper; 1/2 cup olive oil; 2 teaspoons paprika; 1/4 lb buttery cracker, finely crushed; 1/2 lb melted butter; 1/2 cup white wine

Servings: persons

6 (8 ounce) cod fish fillets or (8 ounce) haddock fillets
1 cup milk
1 teaspoon fresh lemon juice
2 teaspoons Worcestershire sauce
salt
pepper
1/2 cup olive oil
2 teaspoons paprika
1/4 lb buttery cracker, finely crushed
1/2 lb melted butter
1/2 cup white wine

1
Marinate fish fillets in milk, lemon juice, Worcestershire sauce, salt, pepper, olive oil, and paprika for at least two hours (the longer the better).
2
Preheat oven to 400u00b0F.
3
Remove fillets from marinade and roll in cracker crumbs, covering completely.
4
Place in baking pan, (I usually spray with non stick spray) and drizzle with melted butter.
5
Pour white wine into pan, but not directly over the coated fish.
6
Bake until flaky, approx 10-15 minutes.
7
If necessary, place pan under broiler for a few minutes to give top of fish a little color.

922

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 (8 ounce) cod fish fillets or (8 ounce) haddock fillets, 1 cup milk, 1 teaspoon fresh lemon juice, 2 teaspoons Worcestershire sauce, and more.

Yes, Parker House Scrod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parker House Scrod

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