Almond Crusted Sea Bass for National Almond Day!

This is the perfect, light-and-refreshing dinner to counter all the Valentine's Day candy we've been devouring (please tell me I'm not the only one who's been binge-eating chocolate since 2/14!).  

Why sea bass? I used the light and mild fish because it pretty much partners well with everything. In this dish,  golden brown almonds add wonderful flavor and texture. And then the creamy yogurt-mint mixture creates a fresh and light sauce that adds a spark to the plate. If you're not a big mint fan (some people aren't), substitute basil or cilantro.

Almond Crusted Sea Bass with Yogurt-Mint Sauce
Cooking spray
4 sea bass fillets (about 5 ounces each)
1/2 cup slivered almonds
1 cup light plain yogurt
2 teaspoons Dijon mustard
2 tablespoons chopped fresh mint

Preheat the oven to 375ºF.  Coat a baking sheet with cooking spray.
Season both sides of the sea bass fillets with salt and freshly ground black pepper.  Transfer the fish to the prepared pan and place the almonds on top of each fillet.  Bake for 12 to 15 minutes, until the fish is fork-tender. 
Meanwhile, combine yogurt, mustard and mint and mix well.  Serve the sea bass with the yogurt mixture spooned over top.

Serves 4
Nutrients per serving: Calories: 282, Fat: 13g, Saturated Fat: 2g, Cholesterol: 62mg, Carbohydrate: 8g, Protein: 33g, Fiber: 2g, Sodium: 205mg