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Broiled Famous Boston Scrod inspired by Anthony's Pier 4
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Inspired by Anthony's Pier 4
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Broiled Famous Boston Scrod

Main Course
This simple preparation showcases fresh Atlantic scrod with minimal ingredients to highlight the fish's delicate flavor. The traditional broiling technique creates a moist interior with a lightly browned exterior. Lemon butter sauce adds a subtle richness without overwhelming the natural taste of this New England seafood staple.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients

  • 1 1/2 lbs Fresh scrod (young cod) fillets (About 4 fillets, 1-inch thick)
  • 4 tbsp Unsalted butter (Melted, plus more for baking dish)
  • 2 tbsp Fresh lemon juice
  • 1 tsp Kosher salt
  • 1/4 tsp White pepper
  • 1/2 tsp Paprika
  • 2 tbsp Fresh parsley (Finely chopped)
  • 1 whole Lemon wedges (Cut into 4 wedges, for serving)
  • 1/4 cup Cracker meal or plain breadcrumbs (Optional)

Tools You'll Need

  • Shallow baking dish
  • Pastry brush
  • Paper towels
  • Small mixing bowl

Chef's Tip

Position the fish 6 inches away from the heating element when broiling to prevent burning the exterior before the interior is fully cooked. For extra flavor, let the fillets sit with salt for 15 minutes before cooking.

Instructions

  1. Preheat broiler on high with rack positioned 6 inches from heating element.
  2. Butter a shallow baking dish large enough to hold fish fillets in a single layer.
  3. Pat scrod fillets dry with paper towels and place in prepared dish.
  4. In a small bowl, combine melted butter and lemon juice.
  5. Brush fish with half the butter-lemon mixture.
  6. Season fillets with salt, white pepper, and sprinkle lightly with paprika.
  7. For a light crust, sprinkle fillets with cracker meal or breadcrumbs if desired.
  8. Broil until fish is opaque and flakes easily with a fork, about 10-12 minutes, depending on thickness.
  9. Remove from broiler, brush with remaining butter-lemon mixture, and sprinkle with chopped parsley.

Plating

Serve immediately on warmed plates with lemon wedges. Traditionally accompanied by a baked potato or rice pilaf and seasonal vegetables. Garnish with an additional sprinkle of fresh parsley.

Storage & Reheating

Best consumed immediately after cooking. If necessary, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F oven until just warmed through to prevent the fish from drying out.

About This Recipe

A trademark dish from Anthony's Pier 4, this preparation celebrates the bounty of Georges Bank with fresh, locally-caught scrod. The simple seasoning and classic broiling technique highlight the fish's natural sweetness and delicate texture, making it a mainstay on the restaurant's menu and a quintessential New England seafood experience.

How did it turn out?

We'd love to hear about your experience making this recipe!