Baked Scrod/Schrod
One of the best things about living in Massachusetts is having fresh fish. I like fish, but not fishy fish. I like fish that is white and mild. I like both haddock and cod. I recently saw a Boston newsman poll people on the streets as to what is the difference between scrod and schrod? Very few people knew the answer. Scrod is a young cod and schrod is a young haddock, which are both Atlantic fish. They are tender and when cooked properly, are very good. I decided to serve this for dinner tonight. I prepared the cod, captain’s cut, with the following recipe. I served it with fresh green beans, with oregano and butter, and garlic mashed potatoes. A couple of interesting fishy news items are to soak the fish in milk and rinse to get rid of any fishy smell (I never have done this as I only buy fresh fish) and burn a candle while the fish is cooking to avoid fish smell buildup! 
Boston Scrod/Schrod
1 lb. cod or haddock fillets
1/2 cup Italian bread crumbs
1 lemon
1/4 cup melted butter
minced fresh parsely
salt and pepper to taste
Rinse fish. Melt butter and brush some on fish.
Mix bread crumbs and remaining butter and sprinkle on the fish.
Sprinkle with garlic powder, minced parsely, and lemon juice.
Add salt and pepper if desired.
Bake at 375* for 20 minutes or until fish turns white. Do not overcook!
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