Gluten-Free Baked Scrod
You won’t believe this is gluten-free! Use any white, flakey fish - whatever is on sale or in season!
½ cup of plain gluten-free crackers - I use Glutino Original Round crackers (Check label for allergens)
½ cup of gluten-free bread crumbs - Make these out of bread “heels” – see recipe here (Check label for allergens)
1/2 cup of finely crushed potato chips (Check label for allergens)
3/4 teaspoon thyme
3 garlic clove, minced
Salt and pepper, to taste
3 tablespoons melted butter (or olive oil for dairy free), plus 1-2 tablespoons more for topping the fish fillets prior to baking and for greasing the baking pan
2 pounds of cod, haddock, scrod or other white fish, cut into 4 fillets
3/4 cup of white wine
Preheat the oven to 375 degrees F.
Prepare a baking sheet by lightly greasing with butter or olive oil. Set aside.
In a large bowl mix together the first five ingredients and season with the salt and pepper. Add the melted butter, or the olive oil, and blend well.
Pour the wine into a shallow pan. Dip the fish into the white wine and then dedge into the crumb mixture. Place the fish onto the prepared baking sheet and place a small amount of butter or oil on top of each fillet.
Bake for 10-13 minutes, or until the fish is cooked through and flakes easily when checked with a fork. Serve immediately while hot.
Serves 4.
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