So chic, yet so easy! The ground walnuts make for an unexpected and crunchy topping. The lemon dill sauce provides a light balance to the bass, a meaty, fatty fish. Double or triple the sauce and use it as a dressing for a simple side salad.
- Cook Time
- Prep Time
- 1/2 cup ground walnuts
- 1 cup bread crumbs
- 1/4 teaspoon wasabi powder
- 1 1/2 tablespoons Dijon-style mustard (such as Gold's)
- 1 tablespoon mayonnaise
- 6 Chilean sea bass fillets, about 3 pounds
- non-sticking cooking spray
- 3/4 cup mayonnaise
- 3 tablespoons non-dairy creamer
- 1 1/2 tablespoons fresh dill, chopped
- 2 teaspoons lemon juice
- 1/2 teaspoon prepared chopped garlic
- 1/2 teaspoon Dijon-style mustard (such as Gold's)
- Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
- In a small bowl, mix together walnuts, bread crumbs, wasabi, mustard and mayonnaise and set aside.
- Rinse sea bass and pat dry. Place in prepared pan.
- Press nut mixture onto fillets.
- Spray fillets with non-stick cooking spray.
- Bake, uncovered, at 350 degrees for 20 minutes.
- In small bowl, mix together all dressing ingredients until well blended.
- Serve sea bass with a drizzle of lemon-dill sauce with extra on the side for dipping.
Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW