- 2 tablespoons whole coriander seeds
- 1 1/3 cups fresh breadcrumbs made from crustless sourdough bread
- 1/2 cup shelled pepitas, toasted
- 1 teaspoon salt
- 1/2 cup all purpose flour
- 2 large eggs
- 4 6-ounce sea bass fillets
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons olive oil
- Lemon wedges
- Heat heavy small skillet over medium heat. Add coriander; stir about 2 minutes. Transfer coriander to blender and blend until coarsely ground. Add breadcrumbs, pepitas and salt to blender; pulse until pepitas are coarsely chopped. Transfer mixture to baking sheet.
- Place flour in pie dish. Whisk eggs to blend in medium bowl. Sprinkle fish with pepper. Dip both sides of each fish fillet into flour; shake off excess. Dip fish into eggs, then into breadcrumb mixture, coating completely.
- Melt 2 tablespoons butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add 2 fish fillets to each skillet and cook just until fish is opaque in center and coating is golden brown, about 3 minutes per side. Serve fish with lemon wedges.