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Ingredients

• 1/2 cup  mayonnaise
• 1/4 cup  extra-virgin olive oil
• 1   garlic clove, minced
• 1/2 teaspoon  finely grated lemon zest
• 1 teaspoon  fresh lemon juice
•   Salt and freshly ground pepper
• 1 3-ounce  piece of pancetta, sliced 1/4 inch thick and cut into 1/2-inch pieces
• 1 pound  brussels sprouts, halved lengthwise
• 2   large thyme sprigs, plus 4 small sprigs for garnish
• 2 tablespoons  vegetable oil
• 4   6- to 7-ounce wild striped bass or grouper fillets, with skin
•   Sweet paprika, for garnish

Description

Michael Schwartz Is A Firm Believer That Everything Is Better With Bacon (or Some Kind Of Cured Pork). That's Why He Sautes Brussels Sprouts In Pancetta To Make Them Rich And Meaty, Then Serves Them Alongside Striped Bass Simply Pan-roasted With Salt

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