Broiled Scrod with Lemon Butter

Seasoning fish with butter and lemon is one of the simplest and best-tasting preparations for fish. Scrod are young cod. If not available, cod will work just as well.

Broiled Scrod with Lemon Butter
10 mins
Shop Kitchen ▾
  • 1 1/2 pounds fresh or frozen scrod fillets, about 1 inch thick
  • 2 tablespoons butter or margarine, melted
  • 1 - 2 tablespoons lemon juice
  • Snipped parsley
  • Lemon wedges
  • Hot boiled potatoes (optional)
Thaw fish fillets, if frozen. Place in a single layer on greased rack of an unheated broiler pan. Tuck under any thin edges to make even thickness.
Combine butter and lemon juice; brush over fillets. Sprinkle with salt and pepper.
Broil fish 4 inches from the heat for 10 to 12 minutes or just until fish flakes easily when tested with a fork, brushing occasionally with lemon-butter mixture. Garnish with parsley and lemon wedges. If desired, serve with hot boiled potatoes. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 124, Fat, total (g) 5, chol. (mg) 57, sat. fat (g) 2, carb. (g) 0, pro. (g) 19, sodium (mg) 150, Percent Daily Values are based on a 2,000 calorie diet
Back to Top