Friday, February 22, 2013

Fresh Horse Radish Crusted Haddock

Horseradish Crusted Haddock
1 cup fresh-grated horseradish
1/2 cup chopped parsley
Juice plus zest of 1 lemon
1 tablespoon finely chopped garlic
1  egg white
1/2 teaspoon salt
1/2 teaspoon fresh-ground pepper
1 cup Panko, (Japanese-style breadcrumbs)
1/2 cup extra-virgin olive oil
8 (6-ounce) haddock fillets, skin removed

Heat oven to 425 degrees F. Mix the horseradish, parsley, lemon juice and zest, garlic, egg white, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a medium bowl. Stir in the breadcrumbs.

Toss 1/4 cup olive oil into the breadcrumb mixture using a fork. Break apart any clumps and set aside. Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. Season the fillets with the remaining salt and pepper and place 3 of the pieces in the skillet — skin side up. Cook for 2 minutes, gently turn the fillets with a flexible spatula and cook for 1 more minute. Transfer to a baking sheet and repeat with remaining fillets. Top each fillet with an equal amount of breadcrumb mixture, press lightly to adhere, and roast in the oven until the breadcrumb crust  is golden and the fish is cooked — 4 to 6 minutes. Serve immediately over a bed of sauteed swiss chard or spinach.

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