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1
Preheat the oven to 425.
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2
In a small bowl, whisk the mayonnaise with 2 tablespoons of the olive oil and the garlic, lemon zest and lemon juice; season with salt and pepper.
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3
In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil.
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4
Add the pancetta and cook over moderate heat until golden and some of the fat has been rendered, about 4 minutes.
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5
Add the brussels sprouts, cut sides down, and the large thyme sprigs.
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6
Cook over moderately high heat, without stirring, until the brussels sprouts start to brown, about 4 minutes.
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7
Transfer the skillet to the bottom third of the oven and roast for about 10 minutes, until the brussels sprouts are tender and browned all over; discard the thyme sprigs.
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8
Meanwhile, in another large ovenproof skillet, heat the vegetable oil until shimmering.
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9
Make 3 shallow slashes in the skin of each bass fillet to prevent curling.
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10
Season the bass with salt and pepper and add to the skillet, skin side down.
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11
Cook over moderately high heat until the skin is browned and crisp, about 4 minutes.
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12
Turn the fillets, transfer the skillet to the upper third of the oven and roast for about 4 minutes, until the fish is just white throughout.
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13
Transfer the bass to plates, season lightly with paprika and garnish with the small thyme springs.
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14
Spoon the brussels sprouts alongside and serve right away with the garlic aioli.
