Sea Bass With Pineapple-Dijon Cream Sauce - cooking recipe

Ingredients

2 (8 ounce) sea bass fillets
1 pinch seafood seasoning (such as Old Bay(R)), or to taste
1 tablespoon olive oil, or as needed
Sauce:
6 ounces pineapple juice
1/4 cup dry white wine
1/4 cup chicken stock
8 ounces heavy cream
1 teaspoon Dijon mustard
2 tablespoons unsalted butter

Preparation

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.