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BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE Recipe | |
Seafood | |
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Ingredients:
4 6-ounce sea bass fillets1 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 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
Directions:
BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCEPreheat 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 Boil wine, shallots 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. Makes about 3/4 cup. Serves 4. Bon Appitit November 1998 RSVP Kristina's, Bath ME | |