This is a terrific recipe with a few minor changes. I used panko instead of breadcrumbs because it is lighter and crunchier and goes well with fish. I only needed about 3/4C of panko for 4 fillets. I also increased the horseradish to 3 tsp. and the garlic to 2 tsp. to give the aioli more punch. This is one of our favourite recipes for haddock or cod (the other being Cod with Mushrooms, Garlic and Vermouth).
One of the most delicious recipes for cod ever. I followed the directions exactly and the fish came out wonderful. My husband, who tends to be a picky eater, asked me what was in the topping and he loved it. Sounds like a lot of work but really goes together like 1-2-3.
This was absolutely delicious. I made it for Easter dinner and everyone loved it! I hate to admit that I even used frozen fish because we sent my dad to the grocery store...
I used Light Mayo, which was still very flavorful!
I did have a lot of the Aioli and breadcrumbs left over, so I will cut down on the quantities next time!
This is my new favorite fish dish!
My new favorite fish recipe!
This has become one of our all time favorite cod recipes. My husband goes deep sea fishing and actually catches the fish for us (part sport, part therapy from a stressful job!), we are using our own homemade horseradish, and, instead of searing on stove top, we are putting a little olive oil on the fish and putting it on foil on a pizza stone on the gas grill. Preheat with the stone in place, to 500 degrees. Slide the fish on the oiled foil onto the stone. Cook, undisturbed for 6 minutes, then remove the fish (still on the foil), flip and spread the aioli and breadcrumbs on top for the final finish (another 4 minutes--or until the breadcrumbs are slightly singed). It all comes togeher VERY quickly. Since the last fishing trip in April, this has become "sunday dinner" at our house!
This is an easy weeknight recipe to prepare and we loved the horseradish aioli and the breadcrumbs. It is definitely a make again recipe.
Marvelous. Everyone wanted the recipe and it's so easy.
Thanks to this technique and this recipe, I can finally prepare fish at home that I like! The preparation takes no time at all and the results are truly restaurant-quality. I used Alaskan Halibut and, because it was a weeknight and I was cooking for one, I substituted dry breadcrumbs from the grocery store (and discovered when you use these, you need to skip the toasting step and just toss them with the olive oil and lemon zest).
I especially loved the horseradish aioli and the lemon-zest breadcrumbs.