Seared Bass with Creamed Brussels Sprouts & Leeks

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

    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.