Chilean Sea Bass With Mustard

Let the sea bass sit at room temperature for about 20 minutes.

Season it with salt and pepper on both sides.

Melt butter in pan over medium-high heat.

Cook the sea bass for 4 minutes.

Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.

Dash, then sprinkle bread crumbs on top.

Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.