BAKED CHILEAN SEA BASS WITH BREAD CRUMBS (for four)
2-1/2 pounds Chilean sea bass fillet, 1-1/2 to 2 inches thick, rinsed and patted dry with paper towels
3 cups fresh bread crumbs
1/3 cup finely chopped scallions (including green)
3 large garlic cloves, minced
3 tablespoons melted butter
3 tablespoons olive oil
salt and pepper to taste
1. Oil a large oven-to-table baking dish, center the fish on it, skin side down, and let the fish come to room temperature while you preheat the oven to 450*.
2. Combine the bread crumbs, scallion, garlic, butter and olive oil. Add salt and pepper to taste. Spread the crumb mixture over the fish, patting to help it adhere. Bake until fish is opaque throughout, 20 to 30 minutes.