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Parker House Schrod (Fresh Catch of the Day) Recipe

Parker House Schrod (Fresh Catch of the Day)

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Average Rating:

Total Reviews: 24

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  • on March 11, 2012

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    Really liked this dish. Bringing back great New England memories. Ofcourse there isn't a lot of flavor (as others have commented - yeah, no fishy taste. Used iron skillet as suggested. Wine steams it as it cooks. I didn't need to brown as oven temp did that. Will be cooking this one alot.

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  • on May 03, 2011

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    This recipe has become staple in our household. For health reasons I used home-made bread crumbs and olive oil spray instead of the butter. I also used just a little wine to cover the empty spaces in the pan. Haddock was on sale, so I substituted it for the schrod, but any white type of fish would work. The dish is very easy to prepare and cooks quickly - perfect for a weeknight. A typical New England style dish.

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  • on April 07, 2011

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    Both my toddler and husband loved this, it was one of the best baked fish recipes I've made.

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  • on July 23, 2010

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    Made this for my husband and he LOVED it. Crispy buttery coating and nicely seasoned fish. Cast iron pan is a must. Planning on making this receipe often.

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  • on February 03, 2010

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    I'm sorry, I have to disagree with the rest of you. I marinated my fish for most of the day. I omitted the wine at the suggestion of several people, and used panko breadcrumbs instead of crackers because my kids like them. I thought 1/2 cup butter was an awful lot, so cut that in half. In the end, I thought the dish had little flavor -- a disappointment after all the hype in the reviews -- and even the reduced amount of butter was way too much. Reminded me of a recipe from the 60's -- maybe it is, I don't know! I will say that my picky daughter actually did like it, though. But no one else did.

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  • on January 13, 2010

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    I wanted to do something different with fresh haddock fillets that would go well with my favorite Daisy Martinez recipe for Rice with Pigeon Peas(Arroz con Gandules This "Parker House Catch of the Day" recipe seemed unusual for both the marinade and cooking method . I soaked the fish in the marinade using evaporated milk for a little extra richness and a tablespoon Emeril's Essence Spice mix (homemade added . I used crushed "Town House Multi GrainTopper" crackers with a teaspoon of sweet paprika mixed in for extra color for the crust. I was concerned that it was not sticking quite as well as I'd like,but with a little patience it worked out fine. I also found that using clarified butter and baking it in my favorite 10 inch cast iron skillet made a big difference ! The touch of wine was perfect ,just take care not to pour it directly on top of the fish,just around the sides. 10 minutes exactly and it was PERFECTION ! Outstanding flavors,tender,flaky and ridiculously easy.

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  • on January 12, 2010

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    Really liked this dish. Marinade left it mildly seasoned and without any fishy taste. I topped it with crushed Ritz crackers which when drizzled with melted butter and baked are really delicious. Served with green peas and rice pilaf. Easy, quick and tasty. Will definitely make again.

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  • on September 17, 2009

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    Very delicious and easy. I didn't have any lemons or paprika so I used orange and turmeric. It worked just fine. My picky Boston born and bred partner even loved it!! I'll do THIS again!!!!!

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  • on October 29, 2008

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    I was sick of making the "same" recipe for haddock so I decided to try this. This was SO GOOD! I did use less white wine then called for (other reviews said to use less. Glad that I did. It was very moist but I think if I added the 1/2 cup as directed, it would have been mush. Broiling it is key to making this crispy.
    Kids and hubby loved it too.

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  • on October 21, 2008

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    We recently ate out and I wanted to try to recreate the fish we had because it was so good. This recipe was new to me and really wonderful. It gives you the restaurant experience at home.

    My wife and I made a video of me making it:

    http://vimeo.com/2022677

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