Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce

 
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March 7th 2011By Jamie Geller

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.