Roasted Chilean Sea Bass with Bacon and Hazelnuts

Name: Roasted Chilean Sea Bass with Bacon and Hazelnuts
Yield: 4 servings
Ingredients: 1[1/2] to 2 lbs. Chilean sea bass; 3 slices of bacon; 2 TB. chopped shallots; 2 TB. Dijon mustard; 1 TB. olive oil; 1[1/2] tsp. grated lemon peel; 3 TB. ground hazelnuts; salt and pepper

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4 servings

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Ronnie's Notes

Monkfish and cod are good substitutes here. This dish is wonderful with cooked white rice, Broccoli with Garlic and Lemon, Sauteed Zucchini, Pepper and Corn ), or sautéed spinach.

Difficulty: Easy

Instructions

10 steps•0 completed

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Preheat the oven to 450°F.

Place the fish in a shallow baking pan.

Fry the bacon in a skillet until the pieces are very crispy.

Crumble the bacon into fine pieces and set aside in a bowl.

Discard most of the bacon fat from the skillet.

Add the shallots to the skillet and cook over low to moderate heat for , or until they have softened.

Add the shallots to the bacon.

Stir in the mustard, olive oil, lemon peel and hazelnuts and mix thoroughly.

Spread the mixture over the fish.

Sprinkle with salt and pepper.

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