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Categories:
bass fillets fresh breadcrumbs made walnuts unsalted butter horseradish whole grain Dijon mustard Parmesan cheese parsley olive oil Lemon Dill Sauce
Viewed: 59 - Published at: 10 years agoIngredients
- 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
Method
- 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.
