4 c. water
2 lbs. scrod fillets
2 lemons, juiced
2 tsp. salt
2 whole cloves
1 bay leaf
1 sprig parsley
2 lg. carrots, cut on diagonal into 1/4 inch slices
1 lg. stalk celery, sliced as carrots
6 sm. stewing onions, skins removed and halved
4 tbsp. melted butter
Paprika
Fresh dill or chive
Fresh ground black pepper

Preheat oven to 450 degrees. Combine in a large saucepan; water, lemon juice, salt, cloves, bay leaf and parsley. Bring to a boil, add carrots, celery and onion and simmer 10 to 15 minutes.

Pour the liquid and vegetables into a shallow oven proof casserole dish. Place the fillets in the liquid and bake 10 minutes for every inch the fillets are thick, approximately 12 to 15 minutes.

With a broad, slotted spatula carefully remove the fish to a serving platter. Remove the vegetables with a slotted spoon, allow to drain, and place around the fillets. Pour melted butter over the fish, sprinkle with dill or chive, paprika and fresh ground pepper. NOTE: The scrod will be very fragile once cooked. Be extra careful to support it with the spatula when serving.