Pistachio Crusted Sea Bass with Lemon Wine Sauce
An easy and delicious way to prepare fish for any of your Yom Tov meals This recipe, which uses very basic ingredients, is a Passover winner.
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Cooking tools:
- Pastry brush
- Baking pan
- Plate
- Oven
Ingredients
- 4 (approximately 6-ounce) sea bass fillets
- salt, for sprinkling
- pepper, for sprinkling
- 1 tablespoon Gefen Olive Oil
- 6 ounces shelled pistachio nuts, crushed to coarse crumbs
- 4–6 lemon slices (see note)
- 2 tablespoons Gefen Olive Oil
- 1 cup Baron Herzog Chenin Blanc or other dry white wine
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