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

Name: Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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