Halibut with Panko-Horseradish Crust and Warm Fingerling Potato Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 pound fingerling or new potatoes |
2 teaspoons stone-ground mustard |
3 tablespoons fresh lemon juice, divided, plus 4 wedges |
2 teaspoons olive oil, divided |
salt and pepper, to taste |
1 (1-pound) fennel bulb, halved, cored, and thinly sliced with stalks reserved |
1/4 of a small red onion, sliced (about 1/8 cup) |
4 (5-ounce) halibut fillets |
2 tablespoons low-fat sour cream |
2 teaspoons prepared horseradish |
1 garlic clove, minced |
1/2 cup panko (japanese breadcrumbs) |
Directions:
1. Cover the potatoes with 2 inches water in a small saucepan; bring to a boil. Simmer 15 minutes or until fork-tender. Drain, halve, and transfer to a bowl. Immediately toss potatoes with mustard, 1 tablespoon lemon juice, 1 teaspoon olive oil, and salt and pepper, to taste.
2. Preheat oven to 400°.
3. Toss fennel in a bowl with remaining 2 tablespoons juice, remaining 1 teaspoon oil, onion, and 2 tablespoons fennel fronds.
4. Rinse fish, and pat dry. Arrange in a single layer, skin side down, on a small shallow baking pan. Combine sour cream, horseradish, and garlic in a bowl. Spread evenly on top of fish, and top with panko. Roast fish 7 minutes or until tops are golden brown and fish is just cooked through.
5. Divide potatoes among 4 serving plates with fennel salad, fish, and lemon wedges. Garnish with fennel fronds; serve.
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