Sea Bass with Pancetta, Brussels Sprouts and Tomato with Lemon Aioli Recipe
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Ingredients
By Measure
4-6 ounce fillet of sea bassSalt and pepper
1/4 cup small diced pancetta (or lightly smoked bacon)
1 cup quartered Brussels Sprouts
1/2 cup sliced yellow onion
1/2 cup quartered cherry tomatoes
1 tablespoon parsley
1 teaspoon olive oil
1/2 teaspoon fresh garlic
Preparation
- Season fish on both sides with salt and pepper.
- Bake at 350 degrees until done in a pre-heated oven
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In a hot skillet add 1 teaspoon olive oil. When the oil is hot add the Pancetta or bacon. Cook until brown. Remove the Pancetta from the skillet. Next, add the Brussels spouts. Cook sprouts until the edges are brown and the Brussels sprout are fully cooked. Reduce the heat to medium then add the yellow onion and continue to cook for 2 minutes. Add the garlic and cook for 20 seconds. Remove The skillet from heat then add the parsley and tomatoes. Return the Pancetta to the mixture. Adjust the seasoning with salt and pepper. Your topping for the fish is complete.
For a quick and easy lemon aioli simply add lemon zest and garlic to a prepared mayonnaise.
Ingredients
3 tablespoon mayonnaise
1/2 teaspoon finely minced garlic
juice and zest from 1/2 a lemon
salt and pepper to taste
Combine ingredients in a bowl and refrigerate until needed. Served as a sauce with the sea bass.