Active Time

　　30 min

　　Total Time

　　45 min

　　Firm, meaty whitefish fillets stand up beautifully to a double helping of tangy horseradish—first in a crisp panko breading, then in a quick, flavor-packed rémoulade that tops off the dish.

　　

Ingredients

Makes 4 servings

　　

For rémoulade

1 cup mayonnaise

　　1/3 cup grainy mustard

　　1/4 cup chopped scallion

　　2 tablespoons chopped parsley

　　1 tablespoon Dijon mustard

　　1 1/2 teaspoons drained bottled horseradish

　　1/4 teaspoon Worcestershire sauce

　　1/4 teaspoon fresh lemon juice

　　1/4 teaspoon minced garlic

　　1/4 teaspoon hot sauce such as Tabasco

　　

For whitefish

1/4 cup chopped parsley

　　2 tablespoons drained bottled horseradish

　　2 tablespoons grainy mustard

　　2 tablespoons minced garlic

　　1/2 teaspoon grated lemon zest

　　1 cup panko (Japanese bread crumbs)

　　1/3 cup plus 3 tablespoons olive oil, divided

　　4 (8-oz) whitefish fillets (about 3/4 inch thick), pin bones removed

　　

Make rémoulade:

Step 1

Pulse all rémoulade ingredients in a food processor until combined, then transfer to a bowl.

　　

Make fish:

Step 2

Preheat oven to 350°F with rack in middle.

　　

Step 3

Stir together parsley, horseradish, mustard, garlic, and zest. Gradually stir in panko, then drizzle with 1/3 cup olive oil and gently stir.

　　

Step 4

Pat fish dry and arrange, skin side down, on a large platter. Brush flesh with 1 tablespoon oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently pat about 1/2 cup panko mixture evenly onto each fillet.

　　

Step 5

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.

　　

Step 6

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

　　Cooks' note:

　　Rémoulade can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.