Broiled Scrod with Lemon Butter

Broiled Scrod with Lemon Butter



  • 1-1/2 pounds fresh or frozen scrod fillets, about 1 inch thick
  • 2 tbsp. butter or margarine, melted
  • 1 to 2 tbsp. lemon juice
  • Snipped parsley
  • Lemon wedges
  • Hot boiled potatoes (optional)


  1. 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.
  2. Combine butter and lemon juice; brush over fillets. Sprinkle with salt and pepper.
  3. 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.