Chilean Sea Bass with Horseradish Ginger Crust

Number of Servings: 1

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

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.