Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon Dill Sauce
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4 (6 ounce) sea bass filets |
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1 cup Pepperidge farm herb stuffing mix |
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¾ cup walnuts |
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2 tablespoons unsalted butter, melted |
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2 tablespoons horseradish |
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1 ½ tablespoons whole grain Dijon mustard |
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¼ cup grated Parmesan cheese |
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2 tablespoons minced fresh parsley |
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4 teaspoons olive oil |
Preheat oven to 350. Put foil in 13 x 9 pan. Arrange filets in pan and sprinkle with salt and lemon pepper.
Mix stuffing mix and walnuts in processor until finely chopped. Transfer to bowl.
Mix in butter, horseradish, and mustard to stuffing and nuts. Stir in cheese and parsley. Gently press crumb mixture onto fillets.
Drizzle 1 teaspoon olive oil over each fillet and bake 15-30 minutes, depending on thickness of filet. Transfer to platter and top with lemon dill sauce.
Lemon Dill Sauce:
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¾ cup dry white wine |
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3 tablespoons shallot, chopped |
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2 tablespoons fresh lemon juice |
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1 stick chilled unsalted butter, cut into 8 pieces |
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1 ½ tablespoons chipped fresh dill |
Boil wine, shallots, and lemon juice over high heat until reduced to ¼ cup (about 5-6 minutes). Reduce heat to low. Add butter, one piece at a time, whisking until melted before adding more. Remove from heat. Stir in dill and season with salt and pepper.
NOTE I got this from Aysha several years ago but I’ve no idea where she got it. It is good with sea bass, grouper, and halibut, as I’ve fixed it with each.