Sear-roasting isn’t a technique just for restaurants; you can—and should—do it, too. It’s one of the best ways to prepare fish so that it has a gorgeous, delicate crust and is still moist inside, and it takes just minutes.
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 aïoli: In a small bowl, mix the aïoli ingredients, adding salt and pepper to taste. Cover and refrigerate.
Spread the seared side of each fillet with some of the aïoli and then a layer of breadcrumbs. (You may or may not need all of the aïoli 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.
Serve with a salad of Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives.
Try a dry, fruity rosé like the 2006 Château La Rouvière Bandol Rosé ($22).
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I thought was bland. Used panko and added sliced celery and celery leaves to the parsley salad which was great otherwise followed the recipe. It did come together quickly and you can make the breadcrumbs and aioli ahead of time so its a very quick dinner. Just needed to be punched up a bit.
Very good and easy! And if you don't have horseradish around, you can replace it (along with the tomato paste) with at least the same amount (more to taste) of shrimp cocktail sauce.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.