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Epicurious
Gourmet

Baked Scrod with Piquant Onion and Bacon Crust

4.1

(38)

Legend has it that a certain turn-of-the-century Boston restaurateur used to serve whatever tender, white-fleshed fish he could find at the market under a catchall name he invented: "scrod." (That way, he never had to update his menus.) The term, peculiar to New England, is now applied to young cod and haddock.

Can be prepared in 45 minutes or less.

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