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Baked Scrod with Red Pepper Saffron Sauce

Provided by Mel & Sheryl London

A vibrantly colored red pepper sauce with sweet tiny green peas enhances this delicately flavored, white fleshed fish. The garlic is gentled by first sautéing, then baking, as it mingles with the sauce.

Baked Scrod with Red Pepper Saffron Sauce


  • ¼ teaspoon saffron threads
  • 2 tablespoons boiling water
  • 4 tablespoons olive oil
  • 2 medium red peppers (about ½ pound), seeded and cut into ½ inch strips, then cut diagonally to form diamond shapes (about 1 cup)
  • 4 to 5 large garlic cloves, cut crosswise into slices (about 1 ½ tablespoons)
  • 1/8 teaspoon cayenne pepper
  • Salt to taste
  • 2 tablespoons dry sherry
  • 1 ½ pounds scrod fillet (substitute: cod or haddock)
  • 1 teaspoon dried thyme
  • Black Pepper to taste
  • ½ cup frozen petit peas, cooked for 2 minutes
  • 1 tablespoon finely minced parsley


In a small cup, combine the saffron and boiling water and set aside to steep for 10 minutes. Preheat the oven to 400 degrees.

In a medium skillet, heat 2 tablespoons of the oil over medium-high heat. Add the peppers and sauté for 2 minutes. Stir in the garlic and sauté, stirring frequently for 1 to 2 minutes more. Add the cayenne and salt. Add the saffron and sherry and bring to a boil. Lower the heat and cook for 30 seconds. Spread the mixture on the bottom of a shallow oven-to-table casserole, large enough to hold the fish in one layer. Add the fish and turn to coat on both sides. Drizzle the remaining 2 tablespoons oil, the thyme, and salt to taste over the fillets. Cover with aluminum foil and bake for 12 to 15 minutes until the fish flakes when tested with a skewer.

Tilting the pan, baste the fish with the pan juices and spoon some of the peppers over the top as well. Scatter the peas among the peppers and sprinkle with parsley. Serve with hot cooked rice if you wish.

Serves 4


MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.