Sear roasted Cod or Halibut

Sear roasted Cod or Halibut

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 257.5
  • Total Fat: 8.3 g
  • Cholesterol: 46.1 mg
  • Sodium: 504.9 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 24.2 g

View full nutritional breakdown of Sear roasted Cod or Halibut calories by ingredient
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Introduction

For the lemon-zest breadcrumbs:
3 Tbs. olive oil
1 cup coarse fresh breadcrumbs (from a rustic loaf)
1 Tbs. finely grated lemon zest
Kosher salt and freshly ground black pepper
For the horseradish aļoli:
5 Tbs. mayonnaise
2 tsp. prepared horseradish
3/4 tsp. fresh lemon juice
1/2 tsp. minced garlic
1/2 tsp. tomato paste
Kosher salt and freshly ground black pepper
For the fish:
3 Tbs. olive oil
4 thick skinless haddock or cod fillets, about 6 oz. each
Kosher salt and freshly ground black pepper
2 cups fresh flat-leaf parsley leaves, washed and dried
1 lemon
About 1 tsp. extra-virgin olive oil

Heat the oven to 425°F.

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 aļoli: In a small bowl, mix the aļoli 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 aļoli and then a layer of breadcrumbs. (You may or may not need all of the aļoli 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 of Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives.
Drink Suggestions
Try a dry, fruity rosé like the 2006 Chāteau La Rouvičre Bandol Rosé ($22).
For the lemon-zest breadcrumbs:
3 Tbs. olive oil
1 cup coarse fresh breadcrumbs (from a rustic loaf)
1 Tbs. finely grated lemon zest
Kosher salt and freshly ground black pepper
For the horseradish aļoli:
5 Tbs. mayonnaise
2 tsp. prepared horseradish
3/4 tsp. fresh lemon juice
1/2 tsp. minced garlic
1/2 tsp. tomato paste
Kosher salt and freshly ground black pepper
For the fish:
3 Tbs. olive oil
4 thick skinless haddock or cod fillets, about 6 oz. each
Kosher salt and freshly ground black pepper
2 cups fresh flat-leaf parsley leaves, washed and dried
1 lemon
About 1 tsp. extra-virgin olive oil

Heat the oven to 425°F.

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 aļoli: In a small bowl, mix the aļoli 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 aļoli and then a layer of breadcrumbs. (You may or may not need all of the aļoli 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 of Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives.
Drink Suggestions
Try a dry, fruity rosé like the 2006 Chāteau La Rouvičre Bandol Rosé ($22).

Number of Servings: 4

Ingredients

    For the lemon-zest breadcrumbs:
    3 Tbs. olive oil
    1 cup coarse fresh breadcrumbs (from a rustic loaf)
    1 Tbs. finely grated lemon zest
    Kosher salt and freshly ground black pepper
    For the horseradish aļoli:
    5 Tbs. mayonnaise
    2 tsp. prepared horseradish
    3/4 tsp. fresh lemon juice
    1/2 tsp. minced garlic
    1/2 tsp. tomato paste
    Kosher salt and freshly ground black pepper
    For the fish:
    3 Tbs. olive oil
    4 thick skinless haddock or cod fillets, about 6 oz. each
    Kosher salt and freshly ground black pepper
    2 cups fresh flat-leaf parsley leaves, washed and dried
    1 lemon
    About 1 tsp. extra-virgin olive oil





    Heat the oven to 425°F.

    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 aļoli: In a small bowl, mix the aļoli 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 aļoli and then a layer of breadcrumbs. (You may or may not need all of the aļoli 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 of Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives.
    Drink Suggestions
    Try a dry, fruity rosé like the 2006 Chāteau La Rouvičre Bandol Rosé ($22).

Directions

I got this from fine cooking. It was like dining out at a fine restaurant! It makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SHOPPERSTROY.

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Member Ratings For This Recipe


  • Very Good
    tasty - 3/14/19

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  • Great idea - 3/12/19

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  • Incredible!
    I made this tonight for dinner. I used fresh caught Alaskan Halibut and instead of breadcrumbs I used plain panko. This was really good and my husband (the fussy eater) loved it too. I hightly recommend and will make this again. - 2/18/19

    Was this review helpful?   yes  No