Baked Fish with Sunflower Seed Crust, Leek-Lemon Cream, and Roasted Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the radishes on a sheet pan, toss them with 1 tablespoon olive oil, a pinch of salt, and black pepper, and roast for 20 minutes until tender and lightly golden.

2. 2

   While the radishes roast, make the crust. In a processor or mortar, crush the sunflower seeds with the breadcrumbs, parsley, grated garlic, lemon zest, 1 tablespoon olive oil, and a pinch of salt and pepper until the mixture is coarse and slightly moist.

3. 3

   Pat the fish fillets dry with paper towels. Season them with salt and pepper on both sides. Brush the tops with Dijon mustard and press the seed mixture on top to create an even crust.

4. 4

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place the fish crust-side up and cook for 1 minute only on the bottom side to start browning. Transfer the skillet to the oven at 220 °C / 425 °F and bake for 8 to 10 minutes, until the fish is cooked through and flakes easily.

5. 5

   For the cream, heat the butter with the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add the leek and chopped garlic with a pinch of salt, and cook for 5 to 6 minutes, stirring, until the leek is soft without taking on much color.

6. 6

   Add the vegetable broth and cook 3 minutes more. Stir in the heavy cream and lemon juice, reduce the heat, and cook for 2 minutes until slightly thickened. Blend carefully or use an immersion blender until smooth. Adjust with salt and pepper.

7. 7

   Spoon a layer of leek-lemon cream onto each plate. Set a crusted fish fillet on top and arrange the roasted radishes around it. Finish with extra black pepper if desired.

8. 8

   If you need to reheat the dish, do so gently at 160 °C / 320 °F for 5 to 6 minutes to keep the crust crisp and the fish moist.