Tuesday, April 22, 2008

Horseradish Encrusted Sole

Every time we are out at a restaurant
and we see a Horseradish Encrusted
fish one of us orders it.
There is something so good about
horseradish on fish!

Horseradish Encrusted Sole
2 tablespoons prepared horseradish
1 cup chopped fresh parsley
1/2 teaspoon fresh lemon zest
2 tablespoons whole grain mustard
2 tablespoons minced fresh garlic,
1 cup bread crumbs
3 ounces extra-virgin olive oil

Preheat the oven to 425 degrees F
and coat a baking sheet with oil and
sprinkle it with salt and pepper.

Mix the horseradish, parsley, lemon zest,
mustard, and 2 tablespoons of garlic in a small bowl.
When it is evenly combined,
add the bread crumbs and toss them gently.
Drizzle 3 ounces of the olive oil over the crumb mixture
and stir gently taking care not to break up the crumbs
or make the mixture too heavy.
Season with salt and pepper.

Season the fillets with salt and pepper then heat the
canola oil in a sauté pan over medium high heat.
When the oil just begins to smoke, sear the fish, topside down,
Remove to a lightly greased baking pan,
Sprinkle the bread crumb mixture over the top
of the fish creating an even layer 1/8-inch to 1/4-inch thick.
Roast the fish until the crust is golden brown
and fish is just firm, approximately 5 to 7 minutes.

The fish was so tender it just fell apart and the topping was GREAT!


Chris said...

Yum! I made fish this week, too! I bet this would be great with fresh horseradish...like you see on Iron Chef. Ha!

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Dani Spies said...

This sounds like a "must try". Thanks!