Broiled Scrod

Ingredients

• 2 lb scrod or small cod fillets, skinless
• 6 tbsp unsalted butter, melted
• 3/4 cup crushed Ritz crackers
• 1 tbsp fresh lemon juice
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 2 tbsp chopped fresh parsley
• 1 lemon, cut into wedges

Before you cook

• Heat the broiler to high and set a rack 6 inches below the element.
• Pat the fillets dry and cut them into four even portions.
• Crush the crackers into coarse crumbs and chop the parsley.
• Butter a shallow broiler-safe baking dish.

Steps

1. Lay the fillets in the buttered dish, tucking any thin tail ends under so the pieces are of even thickness.
2. Season the fish with the salt and white pepper.
3. Stir 4 tablespoons of the melted butter into the cracker crumbs until they are evenly damp.
4. Brush the fillets with the remaining 2 tablespoons of melted butter and the lemon juice.
5. Press the buttered crumbs over the tops of the fillets in an even layer.
6. Dust the crumbs with paprika.
7. Broil for 6 to 8 minutes, until the crumbs are browned and the fish flakes easily at its thickest point.
8. Watch closely for the last 2 minutes, since cracker crumbs go from gold to black quickly.
9. Scatter the parsley over the fish and serve with lemon wedges.