6 T butter, melted (young cod or haddock) fillets
2 T strained fresh lemon juice 2 T soft fresh crumbs made from
1 tsp salt homemade-type white bread,
Freshly ground black pepper pulverized in a blender or
2 pounds skinless fresh scrod finely shredded with a fork
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Preheat the broiler to its highest setting. In a 13-by-8-by-2-inch
baking-serving dish, mix the melted butter, lemon juice, salt and a few
grindings of pepper. Dip the scrod fillets in the mixture and when they are
evenly coated on both sides arrange them in one layer in the dish.Broil the fish 3 to 4 inches from the heat for 5 minutes. Then, with a spoon or bulb baster, baste the fillets with the lemon-and-butter mixture.
Scatter the bread crumbs over the fillets and broil for 5 minutes longer, or until the fish flakes easily when prodded gently with a fork. Serve at once, from the baking dish, or arrange the scrod attractively on a heated platter and moisten it with some of the lemon-and-butter mixture. Serves 4.
