For Remoulade:

1 cup mayonnaise

⅓ cup grainy mustard

¼ cup chopped scallion

2 tablespoons chopped parsley

1 tablespoon Dijon mustard

1½ teaspoons drained bottled horseradish

¼ teaspoon Worcestershire sauce

¼ teaspoon fresh lemon juice

¼ teaspoon minced garlic 

¼ teaspoon hot sauce such as Tabasco

 

For Whitefish:

¼ cup chopped parsley

2 tablespoons drained bottled horseradish

2 tablespoons grainy mustard

2 tablespoons minced garlic

½ teaspoon grated lemon zest

1 cup panko

⅓ cup plus 3 tablespoons olive oil (divided)

4 (8-oz) whitefish fillets (about ¾ inch thick), pin bones removed

 

Make Remoulade:  Pulse all ingredients in a food processor until combined, then transfer to a bowl.

 

Make Fish:  Preheat oven to 350 degrees with rack in middle.  Stir together parsley, horseradish, mustard, garlic and zest.  Gradually stir in panko, then drizzle with ⅓ cup olive oil and gently stir.  Pat fish dry and arrange, skin side down, on a large platter.  Brush flesh with 1 tablespoon oil, then season with ½ teaspoon salt and ¼ teaspoon pepper.  Gently pat about ½ cup panko mixture evenly onto each fillet.

 

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté fillets in 2 batches, crumb side down first, carefully turning once with a large spatula, until golden on both sides, about 6 minutes total per batch.  Transfer to a large shallow baking pan (Fish will not be fully cooked.) Wipe skillet clean and add remaining tablespoon oil for second batch.

 

Bake fish in oven until just cooked through, about 5 minutes.  Serve with remoulade.

Serves 4

 

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Original recipe