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Recipe Instructions:

2 pounds scrod fillets (or any in season, firm-fleshed, non-oily white fish)
1 dash salt and pepper
3 tablespoons unsalted butter, herb butter, or extra-virgin olive oil
3 tablespoons dry sherry
1 tablespoon finely chopped parsley

Heat the oven to 400°F. Pull any pin bones out of the fish and sprinkle the fillets with salt and pepper.
Rub the bottom of a square casserole just large enough to hold the fillets in a single layer with a tablespoon of butter or olive oil. Arrange the fillets in an even layer on top.
Dot the tops of the fillets with butter or sprinkle them with olive oil. Sprinkle with the sherry and parsley. Bake for about 12 minutes per inch of thickness. Check for doneness by cutting into a fillet at the thickest part to see if it's opaque inside and pulls apart.
If you have only 1 or 2 fillets, cut them into a total of 4 servings and place on hot plates. Spoon the melted butter and juices in the bottom of the pan over the fillets. Serve immediately.