For the Lemon Butter

• 2 tbsp butter
• 2 tbsp shallots, minced
• 1 tbsp fresh parsley, chopped
• juice of 1½ lemons
• salt & pepper for seasoning

For the Fish

• 8 oz scrod fillet (white fish - cod, haddock or pollock)
• 1½ cups unseasoned breadcrumbs
• ¼ cup (½ stick) melted butter
• 1 tsp paprika
• pinch of dried thyme
• salt & pepper for seasoning
• 1½ oz (¼ cup) dry white wine

Make Lemon Butter

1. Melt 2 tbsp butter in asauté pan over medium heat
2. Add shallots and sauté until softened, 1-2 minutes. Add chopped parsley, mix in well, remove from heat and set aside

Assemble & Bake

1. Preheat regular oven to 450º; convection oven to 425º
2. In a bowl mix together ¼ cup melted butter, breadcrumbs, paprika, salt, pepper, thyme
3. Place fish on an oven-safe plate or baking dish. Pour 2 tbsp lemon butter over the fish. Pat top of fish with about ⅓ cup of breadcrumb mixture
4. Pour an additional 1 tbsp lemon butter atop breadcrumbs
5. Pour white wine around outside of fish in baking dish. Bake 10-11 minutes, until crumb topping is golden-brown

Note: The Lemon Butter and Breadcrumb Mixture yield more than is needed for an 8 oz fillet but they will keep refrigerated, in sealed containers, for a week or 2 or in the freezer for a few months.