Striped Bass With Caramelized Brussels Sprouts

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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

One 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

Four 6- to 7-ounce wild striped bass or grouper fillets, with skin

Sweet paprika, for garnish

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