Recipe: Oysters with Fresh Horseradish & Parmesan

I've been doing oysters in the oven with a horseradish, butter and Parmesan topping for some time now, however I've recently adjusted the recipe for the topping after acquiring a copy of Pete Evans' cookbook, FISH ( I've tweaked his recipe to suit my taste, but the beauty of it is that you don't need to be exact with this one and it takes less than 20 minutes from start to table!

  • 1 dozen oysters (I prefer larger Pacifics as they maintain their size when cooked)
  • 60gms unsalted butter
  • 40 to 50gms freshly grated Parmesan
  • A 5-6 cm length of fresh horseradish finely grated
  • 1/2 teaspoon freshly grated lemon zest
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon finely chopped parsley
  • Pepper to taste


Turn your oven grill on high. Place oysters in a large flat oven tray for grilling. Cut the butter into small cubes and place in a mixing bowl with cheese, lemon zest and horseradish. Work thoroughly with a fork until well mixed. Place equal amounts of the mixture on each oyster.

Mix the breadcrumbs, oil, parsley and pepper together and place on top of the oysters to cover.

Place the oysters under the grill for approximately 6-8 minutes on high or until golden brown.

Eat immediately with freshly squeezed lemon wedges.

Note: You may wish to vary the amount of butter used. Some people prefer this with more butter!


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