Dotson Family Scrod Recipe
In today’s Home Base Operation Health@Home segment called From Our Cookbook to Yours, we interview the dedicated staff at Home Base as they share the significance behind some of their favorite family recipes. Today, we speak with Home Base’s Senior Clinical Exercise Physiologist as she shares her favorite memories behind her Dotson Family Scrod recipe. A New England native, Heidi Dotson has been a part of the Intensive Clinical Program from its inception, designing a literature-based model of exercise therapy to treat post-traumatic stress disorder (PTSD) and traumatic brain injury (TBI) symptoms.
In New England fresh seafood is serious business. So much so that we’ve developed our own acronym for the freshest catch. SCROD simply means SELECT CATCH RECEIVED ON THE DAY or what fishing boats caught fresh today. Traditionally this is small fillets of cod or haddock fresh from the docks.
2 lbs SCROD fillet
½ cup of Cheez-its, crumbled
½ cup of Ritz crackers, crumbled
½ teaspoon Salt
Black Pepper to taste
2 tablespoons Butter, cut into pats
1 Lemon, sliced width-wise into rounds
Fresh or Dried Parsley for garnish.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or aluminum foil.
Mix Ritz Crackers and Cheez-its evenly inside or a blender or food processor. Blend until just crumbled. Mix in salt and black pepper.
Arrange Fish fillets flat on lined baking sheet. Add pats of butter and cover with Ritz/ Cheez-its crumbles.
Slice lemon width-wise into rounds. Place lemon rounds on top of fish with crumbles.
Bake until internal temperature is 145 degrees Fahrenheit or the fish turns opaque and flakes easily with a fork.
Let fish rest 5 minutes before serving. Garnish with chopped Parsley.
Serve with vegetable such as Quick Roasted Asparagus (see below)