Sauteed Sea Bass Fillets with Brown Butter Brussel Sprouts and Triple Mustard Vinaigrette Recipe | F

Ingredients

• 4 sea bass fillets or other firm white fish
• Sea salt and freshly ground black pepper
• Extra-virgin olive oil, to saute
• Brown Butter Brussels Sprouts, recipe follows
• Triple Mustard Vinaigrette, recipe follows
• 3 tablespoons unsalted butter
• 6 large cipollini onions, peeled and cut into 1/6's or 1/8's
• 1 pound Brussels sprouts, bases trimmed, outer leaves removed and halved
• 2 1/2 cups chicken stock, or as needed
• 1 bay leaf
• Salt and pepper
• 1 teaspoon chopped thyme leaves
• 1 tablespoon mustard seed
• 1 large shallot, minced
• 3 tablespoons Champagne vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon honey
• 2 teaspoons dry mustard
• 1 cup extra-virgin olive oil
• 1 small bunch parsley, leaves only, chopped