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

Central Market received a fresh shipment of cod, just in time for me to test "my" recipe for Fine Cooking Magazine before the deadline. I bought four lovely, thick chunks. With sear-roasted recipes, it's important that you not use thin fillets. The rest of the ingredients were easy to find and I followed the directions to a T. I even measured the oil, which I rarely do. It turned out perfectly!

We opened a bottle of rose', but I didn't serve a side dish. Six ounces of fish is a good-sized portion for us, we had a little bit of starch with the breadcrumbs, and the parsley salad added a nice green to the plate.

I filled out and submitted the survey form, and they pieced together a couple of sections as quote for the magazine:

The directions for the sear-roasting technique were easy to follow, and the results were fantastic. We loved the horseradish aioli and the breadcrumbs, too. Their flavors and textures were the perfect complement to the mild, flaky fish. Since the aioli and breadcrumbs could both be made in advance and the fish only took a few minutes to cook, I loved that I was able to put together a company-worthy dinner with very little effort.

Sear-Roasted Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs
Fine Cooking 92, p 48