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Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs


Sear-Roasted Haddock or Cod with Horseradish Aïoli and Lemon-Zest Breadcrumbs is the perfect zesty recipe to spice up your weekly dinner meal rotation. Filled with the fresh flavors of lemon, flat-leaf parsley, vibrant horseradish, and the firm-fleshed white fish of your choice, it's no wonder this recipe is liked by many and is often referred to as "husband approved."

Really, really good. My husband was concerned that it would be too "horseradish-y" but it was not; quite perfect. When I saw this recipe was by Tom Douglas I trusted it immediately, and my faith was not misplaced. Easy restaurant-quality dish. I used this recipe on halibut. It was easy to make and very good. Very light and fresh! I also served a salad with my halibut so I probably could have skipped the parsley but it was pretty on top. I will make again.

This is a terrific recipe with a few minor changes. I used panko instead of breadcrumbs because it is lighter and crunchier and goes well with fish. I only needed about 3/4 cup of panko for 4 fillets. I also increased the horseradish to 3 teaspoons and the garlic to 2 teaspoons to give the aioli more punch. This is one of our favorite recipes for haddock or cod.

One of the most delicious recipes for cod ever. I followed the directions exactly and the fish came out wonderful. My husband, who tends to be a picky eater, asked me what was in the topping and he loved it. Sounds like a lot of work but really goes together like 1-2-3.

This has become one of our all-time favorite cod recipes. My husband goes deep sea fishing and actually catches the fish for us (part sport, part therapy from a stressful job!), we are using our own homemade horseradish, and, instead of searing on stove top, we are putting a little olive oil on the fish and putting it on foil on a pizza stone on the gas grill. Preheat with the stone in place, to 500°F. Slide the fish on the oiled foil onto the stone. Cook, undisturbed for 6 minutes, then remove the fish (still on the foil), flip and spread the aioli and breadcrumbs on top for the final finish (another 4 minutes--or until the breadcrumbs are slightly singed). It all comes together VERY quickly. Since the last fishing trip in April, this has become "Sunday dinner" at our house!

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  • 3 tablespoons olive oil
  • 1 cup coarse fresh breadcrumbs from a rustic loaf
  • 1 tablespoons finely grated lemon zest
  • Kosher salt and freshly ground black pepper to taste
  • 5 tablespoons mayonnaise
  • 2 teaspoons prepared horseradish
  • 3/4 teaspoon fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon tomato paste
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • FISH:
  • 4 (6-ounce each) thick-cut skinless haddock or cod fillets
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups fresh flat-leaf parsley leaves, washed and dried
  • 1 lemon
  • 1 About 1 teaspoon extra-virgin olive oil


Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from


Step 1

Heat the oven to 425°F.

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.

In a small bowl, mix the aïoli ingredients, adding salt and pepper to taste. Cover and refrigerate.

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 teaspoon salt and 1/4 teaspoon black pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skin 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.

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