Instructions: To make crumb mixture: In a food processor fitted with metal blade, process crackers. You want a crumb somewhere between medium coarse and medium fine; set aside.

In a medium skillet, melt 1 tablespoon butter over medium heat. Saute onions about 2 minutes, or until translucent. Do not brown. Add remaining butter, and when melted remove from heat and stir in reserved crumbs, parsley and thyme or Herbes de Provence. Mix well and refrigerate until ready to use. (Crumbs will need some stirring before use as butter will have solidified mixture a bit.)

To make scrod: Preheat oven to 425 F. Lightly oil a baking dish just large enough to hold fillets in a single layer and place fillets in it.

Stir mayonnaise and parmesan cheese together well. Spread 1/4 of mayonnaise mixture evenly over top of each fillet. Sprinkle about 2 tablespoons crumb mixture over each and press tops lightly so crumbs adhere to mayonnaise. Bake in center of oven 12 to 14 minutes, or until fillets are just cooked through and topping is golden brown.

Makes 4 servings.

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