Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs

You can never have too many main course recipes, so give Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs a try. One portion of this dish contains around 35g of protein, 27g of fat, and a total of 488 calories. For $4.58 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a dairy free and pescatarian diet. A mixture of horseradish, tomato paste, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 78 people were glad they tried this recipe. It is brought to you by finecooking.com. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 92%, this dish is tremendous. If you like this recipe, you might also like recipes such as Asparagus With Breadcrumbs And Lemon Zest, Brussels Sprouts With Toasted Breadcrumbs, Parmesan And Lemon Zest, and Roasted Cod with Almond-Thyme Breadcrumbs.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the oven to 425F. Make the 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. Make the horseradish aoli: In a small bowl, mix the aoli ingredients, adding salt and pepper to taste. Cover and refrigerate. Sear-roast the 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 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned 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. Spread the seared side of each fillet with some of the aoli and then a layer of breadcrumbs. (You may or may not need all of the aoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes. While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges. When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge. Serving Suggestions Serve with a salad ofArugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives. Drink Suggestions Try a dry, fruity ros like the 2006 Chteau La Rouvire Bandol Ros ($22). nutrition information (per serving): Calories (kcal): 510, Fat (kcal): 37, Fat Calories (g): 330, Saturated Fat (g): 5, Protein (g): 34, Monounsaturated Fat (g): 16, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 3, Sodium (g): 620, Cholesterol (g): 105, Fiber (g): 2, Photo: Scott Phillips Rate this Recipe and View Reviews

 

Step by step:

1. Heat the oven to 425F.

2. Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat.

3. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes.

4. 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.

5. Make the horseradish aoli: In a small bowl, mix the aoli ingredients, adding salt and pepper to taste. Cover and refrigerate.

(mg)

1. 10, Polyunsaturated Fat

2. 3, Sodium

nutrition information (per serving)

1. Calories

(kcal)

1. 510, Fat

2. 37, Fat Calories

(g)

1. 330, Saturated Fat

2. 5, Protein

3. 34, Monounsaturated Fat

4. 16, Carbohydrates

5. 620, Cholesterol

6. 105, Fiber

7. Photo: Scott Phillips

8. Rate this Recipe and View Reviews

Sear-roast the fish

1. 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 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned 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.

2. Spread the seared side of each fillet with some of the aoli and then a layer of breadcrumbs. (You may or may not need all of the aoli and crumbs.)

3. Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.

4. While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste.

5. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony.

6. Cut the remaining lemon half into four wedges.

7. When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.

8. Serving Suggestions

9. Serve with a salad ofArugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives. Drink Suggestions Try a dry, fruity ros like the 2006 Chteau La Rouvire Bandol Ros ($22).

Nutrition Information:

covered percent of daily need