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New England Baked Scrod with Lemon-Herb Crumb Topping inspired by The Student Prince & The Fort Restaurant
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Inspired by The Student Prince & The Fort Restaurant
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New England Baked Scrod with Lemon-Herb Crumb Topping

Main Course
This classic New England dish features fresh Atlantic scrod fillets topped with a buttery mixture of breadcrumbs, herbs, and lemon zest. The fish is baked until flaky and tender, while the topping turns golden and crisp. Simple yet elegant, this preparation allows the delicate flavor of the fish to shine while adding complementary flavors and textural contrast. Served with creamy mashed potatoes and seasonal vegetables for a complete, satisfying meal.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients

  • 4 pieces Fresh scrod fillets (6-7 oz each, or cod)
  • 4 tbsp Unsalted butter (Melted, divided)
  • 2 tbsp Lemon juice (Fresh)
  • 3/4 cup Panko breadcrumbs
  • 2 tbsp Parsley (Fresh, chopped)
  • 1 tbsp Chives (Fresh, chopped)
  • 1 tbsp Lemon zest (From 1 lemon)
  • 1 clove Garlic (Minced)
  • 1 tsp Kosher salt (Divided)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/4 tsp Paprika
  • 2 lbs Russet potatoes (Peeled and cut into chunks)
  • 1/2 cup Milk (Warmed)
  • 4 tbsp Unsalted butter (For potatoes)
  • 1 lb Seasonal vegetables (Asparagus, green beans, or carrots)
  • 1 tbsp Olive oil (For vegetables)
  • 4 pieces Lemon wedges (For serving)

Tools You'll Need

  • Baking dish
  • Baking sheet for vegetables
  • Large pot for potatoes
  • Potato masher
  • Mixing bowls
  • Pastry brush
  • Microplane for zesting
  • Cutting board and knife

Chef's Tip

When buying scrod, look for firm, translucent flesh that smells like the ocean, not 'fishy.' For this dish, thicker, center-cut pieces work best as they won't overcook while the topping browns. Adding a tablespoon of mayonnaise to the crumb mixture helps it adhere better to the fish and adds richness.

Instructions

  1. Preheat oven to 425°F. Lightly oil a baking dish large enough to hold the fish in a single layer.
  2. Start the mashed potatoes: Place potato chunks in a large pot and cover with cold water. Add 1/2 tsp salt. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes.
  3. Meanwhile, prepare the fish: Pat scrod fillets dry with paper towels. Place in the prepared baking dish and season with 1/2 tsp salt and 1/4 tsp pepper.
  4. Combine 1 tbsp lemon juice with 1 tbsp melted butter and brush over fish.
  5. In a bowl, mix panko breadcrumbs, remaining 3 tbsp melted butter, parsley, chives, lemon zest, garlic, remaining 1/4 tsp pepper, and paprika.
  6. Press the breadcrumb mixture evenly over the top of each fillet.
  7. Bake until fish is opaque and flakes easily with a fork, and topping is golden brown, about 15-18 minutes.
  8. While the fish bakes, prepare the vegetables: Trim and wash the vegetables. Toss with olive oil, salt, and pepper. Roast on a separate baking sheet for 10-15 minutes until tender-crisp.
  9. Finish the mashed potatoes: Drain potatoes and return to pot. Add warmed milk and butter. Mash until smooth and season with salt and pepper to taste.
  10. Serve fish hot with remaining lemon juice squeezed over the top, accompanied by mashed potatoes and roasted vegetables.
  11. Garnish with lemon wedges and additional fresh herbs if desired.

Plating

Place a generous mound of creamy mashed potatoes off-center on each plate. Lean a piece of the baked scrod against the potatoes, golden crust facing up. Arrange a portion of the seasonal vegetables alongside. Garnish with a lemon wedge and a small sprig of fresh parsley. For an elegant touch, add a small pat of herb butter on top of the fish to melt just before serving.

Storage & Reheating

Leftover fish can be refrigerated for up to 2 days but is best enjoyed fresh. Reheat gently in a 300°F oven until just warmed through to avoid drying out the fish. Mashed potatoes can be refrigerated for up to 3 days and reheated with additional butter or milk to restore creaminess. Vegetables keep well for 2-3 days refrigerated and can be quickly reheated in a skillet or microwave.

About This Recipe

This Baked Scrod recipe draws inspiration from the traditional New England dish served at The Student Prince restaurant. The home version stays true to the simple, clean flavors that showcase the delicate fish. The lemon-herb crumb topping adds just enough flavor and texture without overwhelming the scrod, creating a dish that honors New England's seafood traditions.

How did it turn out?

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