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Ask Chef Walter: Is it scrod or is it cod – Walter Potenza
October 12, 2025/
by Executive Chef Walter Potenza, contributing writer
Friends:
Imagine walking into a classic, old-school Rhode Island seafood house. The air is salty, the floors are worn wood, and the menu has terms that sound like they come from another time. Next to the clam chowder, you’ll likely see the word “scrod.” And if you’re not from New England, you might wonder how it’s different from the cod you see everywhere else.
The secret is that scrod isn’t a different fish at all. It’s a piece of New England culinary shorthand, a term born in the docks and the region’s kitchens.
At its heart, cod is the star of the show. The specific species of fish, the famous flaky, white fish, built New England’s economy. It can be massive, sometimes weighing over a hundred pounds, or small.
This is where scrod comes in. The term “scrod” refers to that smaller, younger cod, typically weighing just a pound and a half to two and a half pounds. Fishermen and chefs considered this the perfect, single-serving size. But the definition goes a step further. Traditionally, calling something “scrod” also implied how it was prepared. It meant getting a boneless fillet from that young fish, ready to be broiled or lightly breaded.
So, the relationship is simple: all scrod is cod, but not all cod is scrod. Scrod is the specific name for a small, young cod fillet destined for the broiler. You might also find that some restaurants use “scrod” for a similar-sized haddock, cod’s close cousin, but the principle remains the same. It’s a term that guarantees a tender, mild, and perfectly portioned piece of fish, cooked classically. It’s less of a biological category and more of a promise of a traditional New England experience.
Rhode Island Baked Scrod, with lemon and white wine
This delightful cod dish is a burst of light and refreshing flavors, making it a perfect centerpiece for any meal! Its versatility allows you to pair it with various sides, inspiring your creativity in the kitchen. It is effortless to prepare and beautifully highlights the delicate taste of cod, ensuring it shines at your holiday gatherings.
Ingredients (Serves 4)
4 skinless cod fillets (6 ounces each), about 1 to 1.5 inches thick
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
½ cup dry white wine (Sauvignon Blanc or Pinot Grigio works wonderfully)
3 tablespoons fresh lemon juice (about one large lemon)
4 thin lemon slices, for a lovely garnish
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
2 tablespoons cold unsalted butter, cut into small pieces (optional, for an indulgent sauce)
Procedure
1. Preheat the Oven: Preheat your oven to a warm 400°F (200°C). Give those cod fillets a gentle pat dry with paper towels; this is key for achieving a tender texture! Then, brush a baking dish with one tablespoon of olive oil, ensuring it’s spacious enough to fit your fillets in a single layer.
2. Season the Fish: Arrange the cod fillets snugly in the baking dish. Drizzle the remaining two tablespoons of olive oil over them, gently rubbing it so every bite is flavorful. Don’t forget to season both sides generously with salt and freshly ground black pepper!
3. Create the Sauce Base: In a small bowl or measuring cup, mix the white wine, lemon juice, and minced garlic. Carefully pour this mixture around the fish in the baking dish—you want to keep that beautiful seasoning on top!
4. Add Aromatics: Now it’s time to elevate those flavors! Place a thin slice of lemon on each cod fillet and sprinkle with minced parsley and thyme, letting the fresh herbs work their magic.
5. Bake to Perfection: Pop the dish in the oven and let it bake, uncovered, for about 12-15 minutes. You’ll know it’s ready when the fish turns opaque and flakes easily with a fork. Keep an eye on it to avoid overcooking—nobody wants dry fish!
6. Optional: Enrich the Sauce: If you’re in the mood for a touch of luxury, carefully transfer the cooked cod fillets to serving plates after baking. Place the baking dish on low heat on the stovetop. Whisk the cold butter pieces into the pan juices until they melt, forming a glossy sauce. This step is optional but adds an extraordinary richness, making your meal feel like a special treat!
7. Serve: Drizzle the luscious pan sauce over the baked cod fillets and serve immediately with roasted potatoes, steamed asparagus, or a refreshing green salad.
Suggestion:
For an extra pop of freshness, garnish with a sprinkle of additional chopped parsley and some zest from that lovely lemon right before presenting to your guests. Enjoy this delightful dish and the smiles it will bring to the table!
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Posted in Ask Chef Walter
Hi Chef,
Scrod is either young Cod, Haddock, or a similar whitefish. It is not exclusively Cod! In my 80 years of seafood eating, that’s what I was taught. Check Wikipedia!
Sincerely,
Susan Maloney
Bristol