Sauteed Sea Bass Fillets with Brown Butter Brussels Sprouts and Triple Mustard Vinaigrette Recipe |
This homemade Sauteed Sea Bass Fillets with Brown Butter Brussels Sprouts and Triple Mustard Vinaigrette recipe elevates any dish with bold, fresh flavor.
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Ingredients
- 4 sea bass fillets or other firm white fish
- Sea salt
- 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
- 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
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