Striped Bass with Caramelized Brussels Sprouts
Michael Schwartz is a firm believer that everything is better with bacon (or some kind of cured pork). That's why he sautés brussels sprouts in pancetta to make them rich and meaty, then serves them alongside striped bass simply pan-roasted with salt and pepper. A tangy lemon aioli completes the dish.Healthy Fish Recipes
The garlic aioli can be refrigerated overnight.
Most white fish goes better with white or rosé wines, but when you add pan-roasted brussels sprouts and pancetta into the equation, it's time to choose a wine with more heft. Oregon Pinot Noir's aromatic fruit and moderate tannins make it ideal with this striped bass.