Chilean Sea Bass with Horseradish Ginger Crust

Number of Servings: 1

Ingredients:
1 (8-oz.) Chilean sea bass
¼ C. plain breadcrumbs
2 Tbsp. horseradish
2 Tbsp. fresh ginger
1 tsp. salt
1 tsp. black pepper
2 Tbsp. fresh cilantro
1 whole egg
Flour to dredge

Instructions:
Mix all ingredients together except flour, egg and sea bass. Season bass with salt and pepper. Dredge in flour and dip in egg. Dredge in breadcrumb mix. In a hot sauté pan, sear crumb side of fish and finish in a 350º oven until fish is done.