Roasted Scrod With Parsley Potatoes
Tender scrod fillets topped with a Ritz cracker and parsley crust, roasted until golden and served over buttery sautéed parsley new potatoes—simple New England-style elegance.
Ingredients
- 1 0.5 lb new potatoes, quartered
- 24 crackers Ritz crackers
- 4 tbsp butter, melted
- 2 tbsp finely chopped fresh parsley, divided
- 4 fillets scrod fillets (6 to 8 oz each)
Instructions
- 1
Preheat oven to 400°F. Place potatoes in a saucepan, cover with salted water, bring to a boil, and cook until fork-tender, about 12 minutes. Drain and set aside.
- 2
Season scrod fillets with salt and pepper. Crush crackers into fine crumbs. Stir in melted butter and 1 tablespoon parsley.
- 3
Place scrod on a parchment-lined baking sheet. Sprinkle the cracker mixture over each fillet.
- 4
Roast for 12 minutes until the crust is golden and fish is cooked through.
- 5
Meanwhile, melt remaining butter in a sauté pan. Add potatoes, season with salt and pepper, and sauté 4–6 minutes until lightly golden. Stir in remaining parsley.
- 6
Spoon potatoes into the center of each plate and lay the roasted scrod directly on top.