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    Baked Sea Bass With Walnut-Breadcrumbs


    Baked Sea Bass With Walnut-Breadcrumb Crust And Lemon-Dill

    Recipe By : Kristina's, Bath ME
    Serving Size : 4
    Categories : Fish/Seafood

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    ***** NONE *****


    BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE
    The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.

    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

    * LEMON-DILL SAUCE
    This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.

    3/4 cup dry white wine
    3 tablespoons chopped shallot
    2 tablespoons fresh lemon juice
    1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
    1 1/2 tablespoons chopped fresh dill

    Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

    Makes about 3/4 cup.



    Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.

    Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.

    Serves 4.


    Bon Appétit
    November 1998

    RSVP
    Kristina's, Bath ME





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