Kosher Walnut Crusted Chilean Sea Bass with Lemon Dill Sauce

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide healthy fats and are often less expensive than walnuts.

Chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod is a leaner fish option, while tilapia is budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative with a unique flavor.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier, gluten-free option.

Preheat oven to 350°F.

Combine 0.5 cups crushed walnuts, 1 cup breadcrumbs, and 0.25 teaspoons wasabi powder in a bowl.

Add 1 teaspoon mayonnaise and Dijon mustard to the walnut mixture and mix well.

Press the walnut crust mixture onto the top of the Chilean sea bass fillets.

Spray the top of the fillets with cooking spray for a golden crunch.

Bake the fillets in the preheated oven for about 20 minutes.

In a bowl, combine 3/4 cups mayonnaise, 3 teaspoons non-dairy creamer, and 1.5 teaspoons chopped fresh dill for the sauce.

Add crushed garlic and fresh lemon juice to the sauce mixture and whisk together.

Plate the baked fish and serve with the lemon dill sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens