Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce

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.

• Prep time: 9 min
• Cook time: 20
• Ready time: 29 min

6 servings

• 1/2 cup ground walnuts
• 1 cup bread crumbs
• 1/4 teaspoon wasabi powder
• 1 1/2 tablespoons Dijon-style mustard
• 1 tablespoon mayonnaise
• 6 Chilean sea bass fillets, about 3 pounds
• non-sticking cooking spray

Dressing

• 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

1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
2. In a small bowl, mix together walnuts, bread crumbs, wasabi, mustard and mayonnaise and set aside.
3. Rinse sea bass and pat dry. Place in prepared pan.
4. Press nut mixture onto fillets.
5. Spray fillets with non-stick cooking spray.
6. Bake, uncovered, at 350 degrees for 20 minutes.
7. In small bowl, mix together all dressing ingredients until well blended.
8. Serve sea bass with a drizzle of lemon-dill sauce with extra on the side for dipping.

Contributed by: Quick & Kosher, JAMIE GELLER