LAMORINDA WEEKLY | Seabass with Sesame-Chili Oil and Toasted Almonds

(Serves 3-4)

INGREDIENTS

1.5 to 2 pounds Chilean sea bass fillet(s)

2 tablespoons sesame-chili oil (Dynasty packages this oil)

3/4 cup slivered almonds, toasted and finely chopped

DIRECTIONS

Heat oven to 350 degrees. Line baking dish with foil. Spray bottom of foil with cooking spray and lay fish fillets on foil. Brush tops and sides of fish fillets with sesame-chili oil, sprinkle with a little black pepper and pat chopped almonds to completely cover tops and sides of fish. Tent with foil and seal edges.

Bake for 18-22 minutes, depending upon the thickness of the fish fillets. Open foil for the last few minutes to allow nuts to get a little bit more crunchy.

Serve with your favorite rice (or the tabouli-black rice dish minus the chicken; see the recipe in our archive at http://www.lamorindaweekly.com/archive/issue0804/Forbidden-Black-Rice-Tabouli-Chicken-Bowl.html) and drizzle any drippings over top of fish.