Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available. Ingredients:
4 6-ounce sea bass fillets |
1 cup fresh breadcrumbs made from crustless french bread |
3/4 cup walnuts (about 3 ounces) |
2 tablespoons (1/4 stick) unsalted butter, melted |
2 tablespoons prepared horseradish |
1 1/2 tablespoons whole grain dijon mustard |
1/4 cup finely grated parmesan cheese (about 3/4 ounce) |
2 tablespoons minced fresh parsley |
4 teaspoons olive oil |
lemon-dill sauce |
Directions:
1. Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
2. Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.
|
|