BAKED SEA BASS w/WALNUT CRUST

By BobD

Ingredients

• 4 SERVINGS
• Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 350F.

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.

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.

LEMON DILL SAUCE
YIELD 3/4 CUP

3/4 cup dry white wine
3 tablespoons chopped shallot
2 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
1 1/2 tablespoons chopped fresh dill

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes.

Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more.

Remove pan from heat.

Stir in dill.

Season to taste with salt and pepper.