- 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
- 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.