Baked Sea Bass With Walnut-Breadcrumb Crust, Lemon-Dill Sauc

Recipe Ingredients

4		Sea bass fillets - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Fresh breadcrumbs made from crustless french bread
3/4 cup	177ml	Walnuts - (abt 3 oz)
2 tablespoons	30ml	Unsalted butter - (1/4 stick) - melted
2 tablespoons	30ml	Prepared horseradish
1 1/2 tablespoons	22ml	Whole grain Dijon mustard
1/4 cup	36g / 1.3oz	Finely-grated Parmesan cheese - (3/4 oz)
2 tablespoons	30ml	Minced fresh parsley
4 teaspoons	20ml	Olive oil
		Lemon-Dill Sauce - (see recipe)

Recipe Instructions

Preheat oven to 350 degrees. Butter 13- by 9- by 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.

Source:
"Bon Appetit, November 1998"

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