Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce

• 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

1. Preheat oven to 350F.
2. Butter 13 x 9 x 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 until nuts are finely chopped.
7. Transfer to bowl.
8. Mix in butter, horseradish and mustard.
9. Stir in cheese and parsley.
10. Gently press crumb mixture onto fillets.
11. Drizzle 1 teaspoon olive oil over each.
12. Bake until fillets are cooked through, about 15 minutes.
13. Preheat broiler.
14. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes.
15. Transfer to plates.
16. Serve fish with Lemon-Dill Sauce.

bass fillets, fresh breadcrumbs made, walnuts, unsalted butter, horseradish, whole grain dijon mustard, parmesan cheese, parsley, olive oil, lemondill sauce

Taken from www.epicurious.com/recipes/food/views/baked-sea-bass-with-walnut-breadcrumb-crust-and-lemon-dill-sauce-15676 (may not work)