Sea Bass With Pineapple-Dijon Cream Sauce

• 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

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Pat fish dry with paper towels and lightly season with seafood seasoning.
3. 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.
4. 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.
5. 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.

bass fillets, seafood seasoning, olive oil, pineapple juice, white wine, chicken stock, heavy cream, mustard, unsalted butter

Taken from www.allrecipes.com/recipe/266461/sea-bass-with-pineapple-dijon-cream-sauce/ (may not work)