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"Wow, what a great time we had. And great fishing too!"

Stephen Paulding

Walnut-Coated Sea Bass with Lemon-Dill Sauce

Serves 4
4 (6 oz.) sea bass fillets
2 cup soft bread crumbs
¾ cup chopped walnuts
2 tablespoons horseradish
2 tablespoons butter, melted
1 ½ tablespoons Dijon mustard
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
4 teaspoons olive oil
3 tablespoons chopped shallots
¾ cup dry white wine
2 tablespoons fresh lemon juice
½ cup chilled unsalted butter, cut into 8 pieces
1 ½ tablespoons chopped fresh dill

1. Heat oven to 350. Place fillets in buttered 12×9 inch baking pan. Season to taste with salt and pepper. Combine bread crumbs and walnuts in food processor bowl; process until nuts are finely chopped. Combine walnut mixture, horseradish, butter and mustard in small bowl; mix well. Stir in cheese and parsley. Press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake 25 minutes or until fish is cooked through.

2. Meanwhile, combine shallots, wine and lemon juice in medium saucepan. Bring mixture to a boil; cook 6 minutes or until reduced to about ¼ cup. Reduce heat on low; add butter, one piece at a time, whisking until melted before adding more. Remove from heat; stir in dill. Keep warm.

3. Heat broiler. Broil fillets 2 minutes or until lightly browned. Serve fillets with sauce.

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