The chef at Kristina’s makes this dish with haddock; we call for sea bass, which is more readily available.

Serves 4.

INGREDIENTS

  • 46-ounce sea bass fillets
  • 1cup fresh breadcrumbs made from crustless french bread
  • 3/4cup walnuts (about 3 ounces)
  • 2tablespoons (1/4 stick) unsalted butter, melted
  • 2tablespoons prepared
    horseradish
  • 1 1/2tablespoons whole grain dijon mustard
  • 1/4cup finely grated parmesan
    cheese (about 3/4 ounce)
  • 2tablespoons minced fresh
    parsley
  • 4teaspoons olive oillemon-dill sauce

    DIRECTIONS

    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.