Seared Bass with Creamed Brussels Sprouts & Leeks

Name: Seared Bass with Creamed Brussels Sprouts & Leeks
Ingredients: 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

Who knew a fish-and-veggie dinner could be so buttery and creamy?

Author:: Kelley Geller
Publish date:: Jan 29, 2019

seared bass creamed brussels sprouts leeks — Photography by Christopher Testani

Recipe by Kelley Geller


Start to Finish: 30 minutes	Servings: 4

Ingredients

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

Preparation

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.