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Prep Time
15 Mins
Cook Time
15 Mins
Yield
Makes 4 servings (serving size: 1 fillet, 1/4 salad, and 1/4 potatoes)
Quentin Bacon

How to Make It

Step 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.

Step 2

Preheat oven to 400°.

Step 3

Toss fennel in a bowl with remaining 2 tablespoons juice, remaining 1 teaspoon oil, onion, and 2 tablespoons fennel fronds.

Step 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.

Step 5

Divide potatoes among 4 serving plates with fennel salad, fish, and lemon wedges. Garnish with fennel fronds; serve.

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