HOLIDAY MEAL
An ideal sheet pan dinner for Passover.
Playing that quickresponse word game, if I said “foods that go together,” your answer would probably be peanut butter and jelly or milk and cookies, not horseradish and seafood.
But the nose-tingling condiment and seafood make a magical duo, and more ubiquitous than you might realize. Horseradish-spiked cocktail sauce is classic with boiled shrimp for a reason, as is the custom of serving sushi with wasabi (a close cousin of horseradish).
And Passover would not be the same without a tear-inducing heap of horseradish on your gefilte fish. The half jar of the condiment I’m inevitably left with after the holiday dinner inspired this sheet pan meal. In it, prepared horseradish is tossed with bread crumbs (or matzoh meal) and a little olive oil, then packed onto fish fillets and roasted to create a crispy-golden topping, heady and sharp-tasting, like an exclamation point on the flaky, mild fish.
For an extra layer of flavor, before piling the horseradish topping on the fish, mix together some mustard, finely chopped shallots and dill and spread half onto the fillets. The other half of that mixture is whisked with olive oil and vinegar to make a sumptuous drizzle for the carrot and parsnip batons that are roasted on the sheet pan alongside the fish.
The result is a nourishing, flavorful meal that’s an excellent way to use up any leftover horseradish and soup vegetables you might have from Passover. But the topping is so good, and can be used on just about any type of fish and roasted alongside just about any vegetable, it’s worth picking up a jar to keep the horseradish-fish combo in regular rotation, and at top of mind.