[vc_row][vc_column][vc_column_text]Late August always carries the scent of salt air in my memory. As a kid, we’d pile into the car and head north, bound for the rocky New England coastline. The days were filled with the rhythm of waves, the cry of gulls and the thrill of discovering what treasures the sea had to offer that day.
It was on one of those Cape Cod trips that I first tasted scrod oreganata, a regional baked cod fish recipe. The fish was delicate and snowy-white, its mild flavor wrapped in a crisp, golden crust flecked with herbs. One forkful and I was done for—hooked in the best way possible.
For those unfamiliar, “scrod” is a New England term for young, split and deboned cod or haddock (and sometimes other white fish). Traditionally, the topping is made with panko breadcrumbs. But as a gluten-free pescatarian, I’ve spent years experimenting to find my own twist—one that delivers even more flavor and crunch. The secret? Crushed, seasoned gluten-free crackers—Mary’s Gone Crackers or Crunchmaster—blended with fresh herbs, a pinch of dried oregano and just enough Parmesan to make the whole thing sing. Honestly, once you try it, you may never go back to panko.
It’s a dish that ticks all the boxes: lean, healthy protein; quick and easy prep; and ingredients you likely already have on hand. Cod is my go-to, but haddock, halibut or pollock will do just fine—just mind the thickness when you adjust your cooking time. Paired with roasted asparagus and new potatoes tossed in Parmesan, this scrod becomes more than dinner. It’s a little taste of summer on the New England shore, no road trip required.
Crunchy Baked Scrod Oreganata
- 2 lbs. cod fillets (or any young white fish, cut into 4 8-oz. portions of equal thickness)
- 3/4 cup Mary’s Gone Crackers (or Crunchmaster crackers, crushed )
- 1 Tbsp. oregano
- 1 Tbsp. parsley
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. Parmesan cheese
- 2 Tbsp. olive oil
- Juice of 1/2 lemon
- Lemon slices
- Non-stick cooking spray
- Preheat oven to 350 degrees F. Spray baking pan with non-stick cooking spray.
- Rinse fillets under cold water and pat dry. Season lightly with salt and pepper.
- In food processor, blender or in plastic bag by hand, crush enough crackers to make 3/4 cups.
- In bowl, combine cracker crumbs, garlic powder, salt, pepper, dried and fresh herbs, cheese and olive oil until crumbs are moist.
- Place cod fillets in prepared pan. Cover fish with the crumb mixture. Squeeze a little lemon juice onto each fish fillet.
- Bake about 20 minutes, until fish flakes easily and crumbs are lightly brown.
- Serve with lemon slices.
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