Parker House Scrod
Adapted from the Omni Parker House Hotel in Boston.
|(6) 8-oz fillets cod, hake, haddock, or other white, thick, flaky fish|
|1 cup milk|
|1 tsp lemon juice|
|2 tsp DLM Worcestershire Sauce|
|1/2 cup Vera Jane's Extra-Virgin Olive Oil|
|2 tsp paprika|
|1/4 lb buttery, flaky crackers, finely crushed|
|1/2 lb melted butter|
|1/2 cup white wine|
Marinate fish in milk, lemon juice, Worcestershire sauce, salt, pepper, olive oil, and paprika for at least 30 minutes or up to 2 hours. Preheat oven to 400°F. Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter. Pour white wine into pan, being sure not to drizzle directly onto the fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.
Makes 6 servings