Recipe: Chilean Sea Bass with Horseradish Ginger Crust (serves 1)

CHILEAN SEA BASS WITH HORSERADISH GINGER CRUST

1/4 cup plain bread crumbs
2 Tbsp. horseradish
2 Tbsp. finely chopped fresh ginger
2 Tbsp. chopped fresh cilantro
1 (8 oz.) Chilean sea bass
1 tsp. salt
1 tsp. black pepper
Flour to dredge
1 whole egg, beaten

Preheat oven to 350 degrees F.

Mix bread crumbs, horseradish, ginger, and cilantro together and pour onto a plate. Place flour for dredging on a plate. Beat egg in a shallow bowl.

Season bass with salt and pepper. Dredge in flour and dip in egg. Dredge in bread crumb mixture.

In a hot ovenproof skillet brown the fish on both sides.

Place skillet in 350 degree F oven and bake until fish is done.

Servings: 1
Source: The Association for Dressing and Sauces