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Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce

 

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Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce
 

 

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Recipe

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.

Times

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

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

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 (such as Gold's)

Directions

  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

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

6 Responses to Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce

  1. Fish and crust — my kind of food.

  2. Love chilean sea bass! And you put a perfect golden crust on them.

  3. Can this be made with crushed almonds instead? We have walnut allergy in our family.
    Sounds like a delicious recipe.
    Thanks

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