Sea Bass With Pineapple-Dijon Cream Sauce

Roasted sea bass combined with the sweetness of pineapple and a hint of Dijon goes great with coconut-jasmine rice!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 854 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Pat fish dry with paper towels and lightly season with seafood seasoning.

Step 3

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.

Step 4

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.

Step 5

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.