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Horseradish-crusted Fish with Citrus Sauce

Thanks to chef Vania Almeida for this inspiration.

If using fresh, fine white breadcrumbs dry them out a little in a warm oven.

250g skinned and boned thick white fish fillets (I used monkfish)
2 tablespoons olive oil
1/3 cup panko breadcrumbs or fresh, fine white breadcrumbs
3 tablespoons prepared horseradish cream
2 small shallots, diced
salt and pepper to taste

Citrus Sauce: 1/2 cup orange juice
2 tablespoons lemon juice
2 teaspoon lime juice

Preheat the oven to 190°C. Lightly oil a small baking dish.

Divide the fish into 2 equal servings. Heat 1 tablespoon of the oil in a frying pan. Sear the fillets lightly on one side. Place in the baking dish, seared side up.

Combine the breadcrumbs with the horseradish, shallots, remaining oil and seasonings. Carefully place on the fillets.

Bake in the oven for 5-7 minutes or until just cooked.

Meanwhile, simmer the citrus juices until reduced by one half. Reduce the heat and slowly stir in the cream. Serve with the fish.

Great accompanied by risotto or oven-roasted potatoes. Serves 2.