with Creamy Garlic Sauce & Roasted Brussels Sprouts
This dish is a perfect balance of textures: flaky fish with a crispy crust, crunchy roasted sprouts, and a velvety smooth sauce.
🛒 Ingredients
1. The Fish:
2 thick fillets of white fish (such as Cod, Halibut, or Sea Bass).
Salt and freshly cracked black pepper.
1 tbsp butter and 1 tbsp olive oil (for searing).
2. Roasted Brussels Sprouts:
250g Brussels sprouts, halved.
2 tbsp olive oil.
Salt, pepper, and a pinch of garlic powder.
3. The Creamy Sauce:
1 cup heavy cream (cooking cream).
1 clove garlic, minced.
1 tsp Dijon mustard (optional, for depth).
A squeeze of fresh lemon juice.
1 tbsp cold butter.
👨🍳 Instructions
Step 1: Roast the Sprouts
Toss the halved Brussels sprouts with olive oil, salt, and pepper.
Spread them on a baking sheet and roast in a preheated oven at 200°C (400°F) for 15–20 minutes until charred and tender.
Step 2: Sear the Fish
Pro Tip: Pat the fish completely dry with paper towels to ensure a golden crust. Season both sides with salt and pepper.
Heat oil and butter in a pan over medium-high heat. Place the fish in the pan.
Sear for 3–4 minutes per side without moving them, until a deep golden crust forms. Remove and set aside.
Step 3: Make the Sauce
In the same pan (don’t wash it!), sauté the minced garlic for 30 seconds.
Pour in the heavy cream and lemon juice. Simmer on low heat until the sauce thickens slightly.
Whisk in the cold butter at the end for a glossy finish. Season with salt and extra black pepper.
🍽️ Plating
Pour a generous amount of the creamy sauce into the bottom of a shallow bowl.
Place the fish fillet right in the center.
Arrange the roasted Brussels sprouts on the side.
Garnish with a drizzle of olive oil or more cracked black pepper as shown
