Seared Bass with Creamed Brussels Sprouts & Leeks

Who knew a fish-and-veggie dinner could be so buttery and creamy?
Publish date:
seared bass creamed brussels sprouts leeks

Recipe by Kelley Geller

Start to Finish: 30 minutes

Servings: 4


  • 4 sea bass fillets (about 6 oz. each)

  • 1 tbsp. canola oil

  • 1 lb. Brussels sprouts, halved and thinly sliced

  • 1 leek, white and pale-green parts only, halved lengthwise and thinly sliced

  • 2 tbsp. butter

  • 1 1/2 cups heavy cream

  • 2 tbsp. Dijon mustard

  • 1 tsp. finely chopped fresh rosemary


Season fish. In skillet, heat oil over medium-high. Add fish. Cook until flaky, about 4 minutes per side. Transfer to plates. Wipe skillet clean. In skillet, cook sprouts and leek in butter over medium, stirring often, until softened, about 5 minutes. Add remaining ingredients. Cook, stirring often, until sauce thickens, about 4 minutes; season. Serve with fish.