All Recipes Best Recipe Seafood Fish

Ingredients

2 (8 ounce) sea bass fillets 1 pinch seafood seasoning (such as Old Bay®), or to taste 1 tablespoon olive oil, or as needed 6 ounces pineapple juice ¼ cup dry white wine ¼ cup chicken stock 8 ounces heavy cream 1 teaspoon Dijon mustard 2 tablespoons unsalted butter

Nutrition Info

854 calories carbohydrate: 16.8 g cholesterol: 280 mg fat: 65 g fiber: 0.2 g protein: 44.8 g saturatedFat: 35.6 g servingSize: - sodium: 424.8 mg sugar: 10 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C).
Pat fish dry with paper towels and lightly season with seafood seasoning.
Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.

2 servings

Sweetness of pineapple with a hint of Dijon goes great with coconut-jasmine rice and roasted sea bass!