Pan-Seared Fish with Creamy Sauce and Roasted Brussels Sprouts

2 large White fish fillets (like Cod, Halibut, or Sea Bass) 🐟
2 cups Brussels sprouts, halved 🥦
2 tbsp Olive oil or butter 🧈
For the Creamy Sauce:
- ½ cup Heavy cream or full-fat coconut milk 🥛
- 1 tbsp Dijon mustard 🍯
- 1 tsp Garlic powder 🧄
- Salt & coarse Black pepper to taste 🧂🖤
- Optional: Fresh lemon juice and dill for a zesty finish! 🍋🌿

Roast the Sprouts: Toss your halved Brussels sprouts in olive oil, salt, and pepper. Roast at 400°F for 15–20 minutes until they have those beautiful, crispy charred edges seen in the bowl! 🥦🔥🥇
Prep the Fish: Pat your fish fillets bone-dry with a paper towel. Season generously with salt and pepper. This is the secret to getting that incredible golden-brown sear! 🐟🧂💎
The Perfect Sear: Heat oil or butter in a skillet over medium-high heat. Sear the fish for 3–4 minutes per side without moving it, until a crust forms and it flakes easily with a fork. 🍳🔥✨
Whisk the Sauce: In a small saucepan (or the same skillet after removing the fish!), whisk together the cream, mustard, and garlic powder. Simmer for 2–3 minutes until it thickens into a silky, speckled sauce. 🥣🌪️🥛
Assemble the Masterpiece: Pour a generous amount of the creamy sauce into a shallow bowl. Place the pan-seared fish right on top and nestle the roasted Brussels sprouts to the side. 🎨🐟🥦
Serve: Garnish with extra cracked pepper and dive into that perfect bite! 🍽️😋🧤✨

The “Crispy” Secret: As shown in the photo, getting the skillet really hot before adding the fish ensures that deep, savory crust while keeping the inside moist and tender! 🐟🛡️💎
The “Flavor” Hack: Deglaze your fish skillet with a splash of white wine or chicken broth before adding the cream to capture all those delicious pan drippings for the sauce! 🍷🎯✅