Chilean Sea Bass with Roasted Pecan Crust
and Sugar Pea Pods
The Gourmet Farm Girl

1 lb fresh sea bass (this was 2 fillets) double or triple recipe it serving more than two people
2 T butter
¼ cup chopped pecans
¼ cup white wine

In a medium size (oven proof) pan sauté the pecans in the butter over medium heat till caramelized
5-7 minutes
Let rest for 2-3 minute

Pour onto a paper towel to cool

Place fish fillets in the same skillet skin side down

Press the pecan mixture on top of fish, (some will fall off)
Place a pat of butter on top of each fillet
Bake at 350 for 12-14 minutes till fish is flakey

Pour the white wine in the pan around the fish when you remove from the oven, let rest for 2-3 minutes before serving.

Serve with steamed Sugar Pea Pods and Rice Pilaf or Potatoe Cauliflower Puree
(See previous post for recipes)

ENJOY!