Your colors are wonderful. The presentation is tidy and has a lot of visual impact. It certainly looks good.
As a matter of flavor combinations, I don't like the combination of Brussel sprouts with red snapper but that's another matter entirely. No doubt, many opinions will differ.
Less subjective, though: Bowls are problematic for food which is meant to be eaten with a fork. They're messy, and become increasingly difficult as the diner approaches the bottom. When you're plating, it helps to have a particular diner in mind. For fine dining, I think of an expensively dressed and carefully made up woman, and will sacrifice some visual impact to keep the food from from smearing her lipstick, from falling onto the table (embarassng), or onto her lap or decollete (more embarassing).
Regular, round plates are the easiest and neatest for diners, easier than rectangles or squares, but straight sided plates are certainly trendy. A lot of fine dining is fashion, and a lot of fashion is trend -- worth thinking about, certainly. Dressing the top of the fish with a bit of salad or slaw is also trendy -- and not a bad idea.
Unlike Robbie, I don't really see the sauce on the fish; but like Robbie I think you could do with more and more visible sauce -- weather smoosh, nappe, or puddle.
Edited by boar_d_laze - 3/8/13 at 11:19am