Boston Scrod Veronique

Ingredients

Scrod fillets

4 (6 oz each)

All-purpose flour

1/2 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Unsalted butter

3 tablespoons

White wine

1 cup

Seedless grapes

1 cup, halved

Heavy cream

1 cup

Fresh parsley

2 tablespoons, chopped (for garnish)

Lemon wedges

for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Mix well to ensure the seasoning is evenly distributed.
3. Dredge each scrod fillet in the flour mixture, shaking off any excess flour.
4. In a large skillet, melt the unsalted butter over medium heat until bubbling.
5. Add the scrod fillets to the skillet and cook for 2-3 minutes on each side, until they are lightly browned and just cooked through.
6. Transfer the browned fillets to a baking dish and pour the white wine over the top.
7. Scatter the halved grapes around the fillets throughout the dish.
8. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
9. While the fish is baking, heat the heavy cream in a small saucepan over low heat until warmed through, being careful not to boil.
10. Once the baking time is up, remove the dish from the oven and pour the warmed heavy cream over the fish and grapes.
11. Sprinkle freshly chopped parsley over the top for added color and flavor.
12. Serve the Boston Scrod Veronique hot, with lemon wedges on the side for squeezing over the dish.