Baked Scrod With Lemon Herb Panko Crumbs Recipe

How to Make Baked Scrod With Lemon Herb Panko Crumbs

1. Preheat oven to 400°F (200°C).
2. In a skillet, sauté 1/2 medium yellow onion, thinly sliced, in 1 teaspoon olive oil and 1 teaspoon butter until softened but not browned (about 5 minutes).
3. In a medium bowl, combine 1 cup panko bread crumbs, 1/4 cup chopped fresh parsley, 1 teaspoon melted butter, 1 teaspoon olive oil, and the juice of 1/2 a lemon.
4. Add a pinch of red pepper flakes, salt, and pepper to the softened onions.
5. Stir in the juice of 1/2 lemon and 1/4 cup dry white wine. Cook for 1 minute.
6. Spread the onion mixture evenly into four individual oven-safe dishes (approximately 6-inch diameter) or one large baking dish.
7. Place 4 (6-ounce) scrod fillets on top of the onion mixture. Season the fish with salt, pepper, and a light spray of olive oil.
8. Divide the panko crumb topping evenly over the fish. Sprinkle with extra parsley and lightly spray with olive oil.
9. Bake for 20-25 minutes, or until the fish is cooked through and the crumbs are golden brown. Cover with foil halfway through baking if the crumbs are browning too quickly.
10. Let rest for 5 minutes before serving.