Sear Roasted Haddock Or Cod With Horseradish Aïoli Lemon Zest Breadcrumbs Recipe 455

SEAR-ROASTED HADDOCK OR COD WITH HORSERADISH AïOLI & LEMON-ZEST BREADCRUMBS RECIPE - (4.5/5)

Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs Recipe - (4.5/5) image

Provided by raffterman

Number Of Ingredients 19

Ingredients

LEMON ZEST BREADCRUMBS:
3 tablespoons olive oil
1 cup coarse fresh breadcrumbs from a rustic loaf
1 tablespoons finely grated lemon zest
Kosher salt and freshly ground black pepper to taste
HORSERADISH AIOLI:
5 tablespoons mayonnaise
2 teaspoons prepared horseradish
3/4 teaspoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon tomato paste
Kosher salt and freshly ground black pepper to taste
3 tablespoons olive oil
FISH:
4 (6-ounce each) thick-cut skinless haddock or cod fillets
Kosher salt and freshly ground black pepper to taste
2 cups fresh flat-leaf parsley leaves, washed and dried
1 lemon
1 About 1 teaspoon extra-virgin olive oil

Steps:

Heat the oven to 425°F. LEMON ZEST BREADCRUMBS: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature. HORSERADISH AIOLI: In a small bowl, mix the aïoli ingredients, adding salt and pepper to taste. Cover and refrigerate. FISH: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skin side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.

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