Oven Baked Breadcrumb Coated Sea Bass

• 1/2 French baguette, sliced and lightly toasted
• 4 teaspoons chopped fresh rosemary
• 3 cloves garlic
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 6 6 oz sea bass fillets
• 1/4 cup Dijon mustard

1. Process in a food processor: toasted baguette slices, rosemary, garlic, salt and pepper along with 2 Tbsp EVOO. Use on/off pulses until you have moist crumbs - big pieces don't adhere well, so you're going for a smaller and uniform crumb size.
2. Working on a sheet pan, spread mustard on tops of fish fillets and press breadcrumbs on to cover the entire surface. (can be prepped to this point, covered and refrigerated up to 6 hrs ahead of baking).
3. 400 oven. Bake fish until opaque in center, about 20 minutes.
4. Great to serve alongside roasted potatoes and braised greens with a balsamic drizzle.

fresh rosemary, garlic, salt, extra virgin olive oil, bass fillets, dijon mustard

Taken from food52.com/recipes/27054-oven-baked-breadcrumb-coated-sea-bass (may not work)