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Broiled Boston Schrod with Herb Crumb Topping inspired by Durgin-Park Restaurant
Inspired by Durgin-Park Restaurant

Broiled Boston Schrod with Herb Crumb Topping

Main Course
This classic New England fish preparation features fresh, flaky white fish topped with a flavorful herb-butter crumb mixture and broiled until golden. The simple technique preserves the delicate texture of the fish while adding a satisfying crunch from the topping. Designed for versatility, this method works with any firm white fish available in New England waters.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients

  • 4 pieces White fish fillets (Cod, haddock, or pollock, 6-8 oz each, 1-inch thick)
  • 3/4 cup Panko breadcrumbs
  • 4 tbsp Unsalted butter (Melted)
  • 2 tbsp Fresh parsley (Finely chopped)
  • 1 tsp Fresh thyme leaves (Or 1/2 tsp dried)
  • 1 tsp Lemon zest
  • 1 clove Garlic (Minced)
  • 1/2 tsp Paprika
  • 1 tsp Kosher salt (Divided)
  • 1/4 tsp Black pepper (Freshly ground)
  • 1 whole Lemon wedges (Cut into 4 wedges for serving)
  • 1 1/2 cups Fresh corn kernels (From about 2 ears, for sauce)
  • 1 small Shallot (Minced, for sauce)
  • 1/2 cup Heavy cream (For sauce)

Tools You'll Need

  • Rimmed baking sheet
  • Aluminum foil
  • Medium mixing bowl
  • Measuring cups and spoons
  • Instant-read thermometer
  • Medium saucepan
  • Blender

Chef's Tip

When broiling fish, position the oven rack about 6 inches from the heat source and monitor closely as broilers vary in intensity. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F, typically taking 10-12 minutes for a 1-inch thick fillet.

Instructions

  1. Preheat broiler with rack positioned about 6 inches from heat source. Line a rimmed baking sheet with foil and lightly oil.
  2. Pat fish fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and pepper.
  3. Place fillets on prepared baking sheet, spacing them evenly apart.
  4. In a medium bowl, combine panko breadcrumbs, melted butter, parsley, thyme, lemon zest, garlic, paprika, and remaining 1/2 teaspoon salt. Mix until breadcrumbs are evenly moistened.
  5. Press breadcrumb mixture onto the top of each fillet, dividing equally and creating an even layer.
  6. Meanwhile, prepare the corn sauce: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add shallot and cook until softened, about 2 minutes.
  7. Add corn kernels and cook for 3 minutes until tender. Add heavy cream, bring to a simmer, and cook for 5 minutes until slightly thickened.
  8. Transfer to a blender and purée until smooth. Return to pan and keep warm.
  9. Broil fish until topping is golden brown and fish is opaque and flakes easily with a fork, about 10-12 minutes, depending on thickness.
  10. Check internal temperature with an instant-read thermometer; it should register 145°F.

Plating

Spoon a portion of warm corn sauce onto the center of each plate, spreading it into a circle. Place a broiled fish fillet on top of the sauce. Garnish with additional fresh herbs and serve with a lemon wedge for squeezing over the fish. For a complete meal, accompany with steamed green vegetables and a side of roasted potatoes.

Storage & Reheating

Store leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat fish in a 325°F oven until warmed through, about 10 minutes. Reheat sauce in a small saucepan over low heat, adding a splash of water or cream if needed to thin. Not recommended for freezing as the texture of both fish and sauce will deteriorate.

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