Living in the Boston area we love our fresh fish. In Boston cod is called scrod. I know there is a fancy legend around why we call cod scrod and some say scrod is young cod. All I know is when the fishermen leave the dock to fish they are out to catch cod.
Cod is a firm white-fleshed fish that is versatile and can be used in a multitude of recipes. We love fish in our family and I like to prepare cod differently. Traditional Boston Scrod is made with a Ritz cracker topping that is absolutely delicious.
I’ve updated the preparation by using panko breadcrumbs, pecans, Dijon mustard, and maple syrup.
2/3 cup panko (Japanese dried bread flakes)
1/3 cup pecan pieces
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1teaspoon mustard seed
1 tablespoon olive oil
1/2 teaspoon Kosher salt
1/2 freshly ground black pepper
1 lb. Cod Filet
2 tablespoons Dijon mustard
1 tablespoon Maple Syrup
Preheat the oven to 425 degrees.
In the food processor combine bread crumbs and pecans. Pulse until finely ground. Place in a small bowl and mix together with parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
In a small bowl combine mustard and maple syrup. Place the cod in a baking dish. Generously brush the top of the fillets with mustard mixture. Place the panko mixture thickly on top of the mustard on each cod fillet. The mustard will help the panko adhere. Drizzle remaining mustard mixture overtopping.
Bake Cod for 20 – 25 minutes until topping is browned.