Pan-Seared Fish with Brussels Sprouts and Red Wine Reduction

Step 1

Pat the 2 fish fillets dry and season both sides with salt and pepper. Trim and halve the 1 lb Brussels sprouts.

Step 2

Heat 1 tbsp olive oil in a large skillet over medium-high. Add the Brussels sprouts cut-side down and cook until deeply browned, about 5 minutes. Stir and cook 2 minutes more, then transfer to a plate.

Step 3

Add the remaining 1 tbsp olive oil to the skillet. Place the fish fillets skin-side down and cook until the skin is crisp and golden, about 4 minutes. Flip and cook until the fish is opaque and flakes easily, about 2 minutes more. Remove fish to a plate.

Step 4

Pour the 0.5 cup red wine into the skillet and scrape up any browned bits. Simmer until reduced by half, about 2 minutes. Whisk in the 2 tbsp butter until melted and glossy.

Step 5

Return the Brussels sprouts to the skillet to coat in the sauce. Serve the fish with the sprouts and spoon the red wine reduction over everything.