A delightful and easy-to-make dish featuring tender white fish fillets topped with a flavorful herb and lemon breadcrumb crust.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Melt the butter in a small skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Stir in the breadcrumbs, tarragon, lemon zest, salt, and pepper. Mix well and cook for another 2 minutes until the breadcrumbs are lightly toasted.
Toasting the breadcrumbs enhances their flavor and adds a nice crunch.
Place the fish fillets on the prepared baking sheet. In a small bowl, mix the mayonnaise and horseradish together.
Ensure the fish fillets are of even thickness for uniform cooking.
Spread the mayonnaise mixture evenly over the top of each fish fillet. Sprinkle the breadcrumb mixture generously over the top, pressing lightly to adhere.
Pressing the breadcrumbs gently helps them stick better during baking.
Bake in the preheated oven for 10-12 minutes, or until the fish is cooked through and the topping is golden brown.
The fish is done when it flakes easily with a fork.
Serve the fish hot with lemon wedges on the side for an extra burst of flavor.
Garnish with additional fresh herbs for a vibrant presentation.
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