Friday, February 19, 2016

Horseradish Crusted Fish

I seem to be bouncing between fish and cookie recipes. I know, it’s confusing, because the fish recipes are quick and healthy, and the cookie recipes? Well, they’re cookies: they’re good for your soul, if not your body. The good news is, next week you’ll get another cookie recipe!

Before we jump into the fish recipe, one note on fillets: they are never the same size. The only exception that I know of is swordfish, which I think they cut with a circular saw so every piece is neat and tidy and matches every other piece. Makes it easy to cook, but I’ve never been very fond of eating swordfish. If you’re dealing with fillets of reasonable-size ordinary fish, some will be thin, some will be thick, and some will be both at the same time. Don’t worry about it. Just don’t cook them too fast (or you will get raw and dry bits in the same piece), and take them out a bit sooner than you expect, if you’re using your oven or broiler, because they’ll keep cooking from their own heat for a little longer. And using a crust like this one helps them stay moist.

Horseradish-Crusted Fish

4 fillets (say, 5-8 oz. each) of sturdy white fish (cod, hake, haddock)
1 tsp lemon juice
1 egg white
1 Tblsp prepared horseradish (mild or strong—your choice)
2 tsp fresh thyme, chopped (or 1 tsp dry thyme)
3/4 cup panko breadcrumbs
1/2 cup shredded sharp cheddar
Salt and pepper to taste

Preheat your oven to 400 degrees F. Spray a rimmed baking sheet with non-stick cooking spray (or line it with foil, then spray). Place the fillets on the baking sheet and drizzle with the lemon juice.

Okay, I could have trimmed these to
make them neat and square, but that
would have wasted fish. These two
totaled about one pound.

In a medium bowl, whisk together the egg white, horseradish and thyme and mix well. Brush over the top of the fillets.

Stir together the panko, cheese, salt and pepper. Press the mixture on the top of the fillets.

Bake for 12 to 15 minutes or until the topping is golden and the fish flakes easily with a fork.

Serve warm. I added soba noodles as a side, because they cook even more quickly than the fish (and they’re still kind of a novelty to me)!

Thanks to all you readers, A Turn for the Bad is on Barnes and Noble's national top ten list for a second week! I'm so glad you enjoy following Maura Donovan as she settles into her new life in Ireland--with some unexpected twists and turns.

If for some reason (you've been living in a cave?) you haven't got a copy yet, you can find it at Barnes and Noble and Amazon, and in plenty of bookstores.

Oh, right, there's a boat on the cover. Maybe that's why I've been thinking about fish!


  1. I do something like this with chicken breasts, using good mustard in place of the horseradish.
    Great idea.
    A sprinkling of fresh parsley on the noodles would add a bit of color.

    1. Ditto, Libby. Whole-grain mustard gives it an interesting texture. (And you're right--the noodles look a little blah on their own.)

  2. We've used a similar crust on tilapia, using Parmesan, and it turns out beautifully. Good advice on cooking different-sized pieces.

    1. I always think it's funny when the recipe says "take two fillets" when they can be so wildly different. Just use common sense, right?

  3. I love horseradish and cod, so this recipe is a real winner for me! Thanks for sharing it ~

    1. Someone gave me a horseradish root a few years back, and I dutifully planted it in a big pot (I was told it would take over the garden if I didn't corral it). It's still there, and I'm not sure what I should do with it, but maybe come spring I'll grate my own?

  4. Oh, I have my copy, for sure! Horseradish grew wild on my parents' farm. There probably are some plants still there after all these years. I do like horseradish mixed with mayo for beef and sometimes sausage. Never tried it on fish. I love the series!

    1. Thank you!

      When I was young I avoided anything with strong flavors, like mustard and certainly horseradish (silly me), so I'm still learning. I might try it with sausage--I bet the horseradish would cut the greasiness of the sausage, so a good pairing.