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

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Sauteed Sea Bass Fillets with Brown Butter Brussel Sprouts and Triple Mustard Vinaigrette
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Ingredients
21
Count
Nutrition
897
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Set fish on a large plate and sprinkle generously on both sides with salt and pepper. Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes. Heat a large skillet (nonstick works well) on high heat. Just as skillet starts to smoke add fish and immediately reduce heat to medium. Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy. Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets. If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking. Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts.
  2. Brown Butter Brussels Sprouts:
  3. In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce.
  4. Yield: 4 servings
  5. Triple Mustard Vinaigrette:
  6. Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop. Immediately transfer seeds to a small bowl. Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine. Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt. Whisk in olive oil, then add parsley and adjust seasoning, to taste. Serve at room temperature.
  7. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 896.87 Kcal (3755 kJ)
Calories from fat 658.79 Kcal
% Daily Value*
Total Fat 73.2g 113%
Cholesterol 80.29mg 27%
Sodium 444.07mg 19%
Potassium 1077.77mg 23%
Total Carbs 28.59g 10%
Sugars 12.71g 51%
Dietary Fiber 6.19g 25%
Protein 33.18g 66%
Vitamin C 100.3mg 167%
Vitamin A 0.1mg 4%
Iron 1.8mg 10%
Calcium 88.9mg 9%
Amount Per 100 g
Calories 169.87 Kcal (711 kJ)
Calories from fat 124.77 Kcal
% Daily Value*
Total Fat 13.86g 113%
Cholesterol 15.21mg 27%
Sodium 84.11mg 19%
Potassium 204.13mg 23%
Total Carbs 5.41g 10%
Sugars 2.41g 51%
Dietary Fiber 1.17g 25%
Protein 6.28g 66%
Vitamin C 19mg 167%
Iron 0.3mg 10%
Calcium 16.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.2
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Total Fat

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