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
- 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 SAUCE
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
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
Print this recipe
Submitted 6/13/05.
Source: www.epicurious.com
Submitted By: Meryl
starmer@prodigy.net
BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE