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Simple Broiled Scrod with Lemon Butter inspired by No Name Restaurant
Inspired by No Name Restaurant

Simple Broiled Scrod with Lemon Butter

Main Course
This classic New England dish features delicate scrod fillets broiled until flaky and moist. The simple preparation highlights the fish's natural sweetness while a light lemon-butter sauce adds richness and brightness. Minimal seasonings let the fresh, mild flavor of this Atlantic whitefish shine through.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients

  • 1 1/2 lbs Fresh scrod fillets (About 4 fillets, 6 oz each)
  • 4 tbsp Unsalted butter (Divided, 2 tbsp melted for brushing)
  • 2 tbsp Fresh lemon juice (Plus lemon wedges for serving)
  • 1 tsp Kosher salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 1/2 tsp Paprika
  • 2 tbsp Fresh parsley (Chopped, for garnish)
  • 1/4 cup Breadcrumbs (Plain, optional)

Tools You'll Need

  • Broiler pan or baking sheet
  • Aluminum foil
  • Pastry brush
  • Small saucepan
  • Instant-read thermometer

Chef's Tip

Position the fish about 6 inches from the broiler element, rather than too close. This creates a gentle heat that cooks the delicate fish evenly without charring the outside before the inside is done.

Instructions

  1. Preheat the broiler with the rack positioned about 6 inches from the heat source.
  2. Pat the scrod fillets dry with paper towels and place them on a lightly oiled broiler pan or baking sheet lined with foil.
  3. In a small bowl, combine 2 tablespoons melted butter and 1 tablespoon lemon juice.
  4. Brush the fillets with the butter-lemon mixture, then season with salt, pepper, and a light dusting of paprika.
  5. If using breadcrumbs, sprinkle them lightly over the fillets now.
  6. Broil the fish for 8-10 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F.
  7. While the fish cooks, make the sauce by melting the remaining 2 tablespoons butter in a small saucepan over low heat. Add the remaining 1 tablespoon lemon juice and stir to combine.
  8. Transfer the cooked fillets to serving plates, drizzle with the warm lemon butter sauce, and garnish with chopped parsley.

Plating

Place each fillet on a warmed plate, drizzle with the lemon butter sauce, and sprinkle with fresh parsley. Serve with lemon wedges on the side and accompany with simple steamed vegetables and roasted potatoes or rice pilaf.

Storage & Reheating

This dish is best enjoyed immediately. If you have leftovers, store in an airtight container in the refrigerator for up to 1 day. Reheat gently in a 275°F oven until just warmed through to avoid drying out the fish. Alternatively, leftover fish can be flaked and used cold in salads.

About This Recipe

This preparation draws from the straightforward seafood cooking traditions of Boston's waterfront establishments. While restaurant versions might use clarified butter or additional seasonings, this home adaptation maintains the spirit of letting the fresh fish be the star. The minimal approach highlights the delicate texture and flavor of scrod, a young cod or haddock that's a staple of New England cuisine.

How did it turn out?

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