Hazelnut Crusted Bassa
Hazelnut Crusted Bassa Preparation
Preheat the oven to 350*
Combine the hazelnuts, corn meal and parmesan in a container, season with S+P
Cut fillets to size and dredge in crusting mixture.
place on a rack, to be placed in the oven.
Heat a saucepan
if using milk, begin by bringing milk to a simmer and reduce by 1/2, then reduce that by another 1/4 or so to thicken.
***If lacking time, use cornstarch to thicken
if using cream, reduce by 1/4.
when ready add the zest, juice and dill, stiring in evenly.
season and set aside
place fish into the oven for 8 minutes, check...
the nut crust will keep the fish moist even if its in for longer than stated, leaving it in longer will allow a more nutty and firmer crust to form, use your own discretion.
serve along side broccoli, fennel, and a nice starch like brown rice to compliment the nut flavor!
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