Members recipe 
From the Sea · European
Seared Sea Bass with Tomato Cream and Brussels Sprouts
Crisp-skinned sea bass sits on a mound of buttery crushed potatoes draped in a blush-pink tomato cream sauce. Bright broccoli and halved brussels sprouts ring the plate, adding color and a little crunch to this comforting weeknight dinner.
Test kitchen note: Score the sea bass skin lightly and press the fillet flat for the first 30 seconds in the pan. It keeps the skin from curling away from the heat.
Method 6 steps
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