Lemon-Broiled Scrod

Five ingredients and about 8 minutes under the broiler. That’s all it takes to get flaky scrod with a tangy, golden crust. The topping is a mix of nonfat yogurt, grated Parmesan, and lemon juice that spreads over the fillets and bubbles into a thin, savory shell as it broils.

The yogurt keeps the fish moist underneath while the Parmesan browns and crisps on top. It’s a neat trick for lean fish that tends to dry out fast under high heat.

Position the rack about 4 inches from the broiler element. Too close and the topping scorches before the fish cooks through. Too far and you lose that caramelized crust.

Chef Tips

• Pat the fillets dry before spreading the topping. Excess moisture prevents the yogurt-cheese mixture from sticking and causes splattering under the broiler.
• Watch the fish closely after the 5-minute mark. Broilers run hot and the difference between done and overdone is a matter of seconds.
• The fish is ready when it flakes easily with a fork but still looks slightly translucent in the very center. Carryover heat finishes it.

Variations

• Use cod, haddock, or any lean white fish in place of scrod.
• Add a teaspoon of Dijon mustard to the yogurt mixture for a sharper, more complex crust.
• Sprinkle fresh dill or chopped chives over the fish right after it comes out of the oven.