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

• 4 x sea bass fillets - (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
• 1 c. fresh breadcrumbs made from crustless French bread
• 3/4 c. walnuts - (abt 3 ounce)
• 2 Tbsp. unsalted butter - (1/4 stick) melted
• 2 Tbsp. prepared horseradish
• 1 1/2 Tbsp. whole grain Dijon mustard
• 1/4 c. finely-grated Parmesan cheese - (3/4 ounce)
• 2 Tbsp. chopped fresh parsley
• 4 tsp extra virgin olive oil Lemon-Dill Sauce (see recipe)

1. Preheat oven to 350 degrees.
2. Butter 13- by 9- by 2-inch baking pan.
3. Arrange fillets in prepared pan.
4. Sprinkle with salt and pepper.
5. Mix breadcrumbs and walnuts in processor.
6. Using on/off turns, process till nuts are finely minced.
7. Transfer to bowl.
8. Fold in butter, horseradish and mustard.
9. Stir in cheese and parsley.
10. Gently press crumb mix onto fillets.
11. Drizzle 1 tsp.
12. extra virgin olive oil over each.
13. Bake till fillets are cooked through, about 15 min.
14. Preheat broiler.
15. Broil fish till crust is golden brown, watching closely to avoid burning, about 2 min.
16. Transfer to plates.
17. Serve fish with Lemon-Dill Sauce.
18. This recipe yields 4 servings.
19. Comments: The chef at Kristina's makes this dish with haddock; we call for sea bass, that is more readily available.

salt, fresh breadcrumbs made, walnuts, butter, horseradish, whole grain dijon mustard, parmesan cheese, parsley, extra virgin olive oil

Taken from cookeatshare.com/recipes/baked-sea-bass-with-walnut-breadcrumb-crust-lemon-dill-sauc-75630 (may not work)