Every summer when my family drove to vacation on Martha’s Vineyard, we would stop at the Coonamessett Inn in Falmouth, Mass, before taking the ferry to MV. Without fail, our order would be three of their baked Chatham scrod. I was reminded of this memory over the holiday vacation when my mom made my family cod for Christmas dinner. When I came back to LA, I decided I had to try the recipe for myself. Follow the recipe below for a little taste of New England in your kitchen.
1 Scrod or Cod Filet
Yogurt (or a mix of mayo and Miracle Whip)
Pepper, salt, and spices of choice (I used turmeric, cayenne pepper, and garlic powder)
Preheat oven to 375 degrees
Blend Ritz crackers (about 20), 2 TBSP Parmesean Cheese, and spices of choice using a food processor until mixture is fine
Spray baking dish with cooking spray and place fish in dish
Sprinkle spices of choice onto fish and top with yogurt (or mayo/Miracle Whip mixture)
Top fish with Ritz mixture
Melt about a TBSP of butter and drizzle over fish
Bake in oven for 20 minutes, or more depending on thickness of fish
Serve cod with sides of choice. I served my cod with steamed broccoli and baked acorn squash!