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.
Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce
Servings
6 Servings
Ingredients
- 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
Instructions
- 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
oh yes for sure!!! salmon, red snapper, grouper – would all be delish!
Can this be done with salmon or other fish?
we are like twins separated at birth Ronnie 🙂
thanks so much!
yes sure – will be delish!
Can this be made with crushed almonds instead? We have walnut allergy in our family.
Sounds like a delicious recipe.
Thanks
Love chilean sea bass! And you put a perfect golden crust on them.
Fish and crust — my kind of food.