Panko Crusted Fish Filet with Spicy Remoulade with Oven Roast Asparagus and Grape Tomatoes
Servings: 4
Calories:
Ingredients
For the Spicy Remoulade: (Makes about 1 cup)
- 1/2 cup mayonnaise
- 2 teaspoons whole-grain Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- 1/2 stalk celery, very finely chopped
- 2 green onions, white and pale green parts only, finely chopped
- 1 clove garlic finely chopped
- 1/4 teaspoon hot sauce or to taste
- Coarse kosher salt and freshly ground black pepper
For the Fish and Asparagus:
- 3 tablespoons extra-virgin olive oil divided
- 1 pound asparagus tough ends trimmed
- ½ cup panko breadcrumbs
- ¼ cup freshly chopped flat-leaf parsley
- 3 small cloves garlic very finely chopped
- 1/2 teaspoon red pepper flakes or to taste
- Grated zest of 1 lemon
- 4 5- ounce pieces fish filet
- 1 cup grape or cherry tomatoes halved
- Coarse salt and freshly ground black pepper
Instructions
- Heat the oven to 450°F. Spray a baking sheet with nonstick cooking spray. Spread out the asparagus spears in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon of the oil and shake the pan to evenly coat the spears. Season with salt and pepper.
- Move the asparagus to one side of the baking sheet. Place the tomato halves adjacent to the asparagus; set aside.
- Combine the breadcrumbs, parsley, garlic, red pepper, and lemon zest in a small bowl. Brush each fish with some of the remaining olive oil, then add to the breadcrumb mixture. Season the breadcrumb mixture with salt and pepper and stir to combine.
- Place the fish on the other side of the baking sheet from the asparagus. Divide the breadcrumb mixture on the topside of each fillet. Roast until the breadcrumbs are browned and the fish is opaque, about 8 minutes. (Cook salmon to 125°F and halibut and cod to 130°F when measured with an instant read thermometer.)
- If the asparagus isn’t quite done remove the fish to a serving plate and increase the heat of the oven to broil. Continue to cook the asparagus until lightly charred, 1 to 2 minutes. Serve immediately on warmed serving plates.