This easy Fish and Brussels Sprouts recipe pairs flaky white fish with crispy Brussels sprouts, golden potatoes, and whole-grain mustard glaze for a healthy, flavorful weeknight dinner, all cooked on a sheet pan!
This easy fish and Brussels sprouts recipe is one of those simple, wholesome sheet pan dinners that’s perfect for busy weeknights. Flaky fish, crispy-edged Brussels sprouts, golden potatoes, and caramelized shallots come together with a little whole-grain mustard for a meal that’s both nourishing and full of flavor.
What I love about this sheet pan recipe is how simple it is. Thinly slicing the Brussels sprouts and potatoes helps them cook quickly and develop those delicious caramelized edges, while the fish stays moist and tender. The whole-grain mustard adds just enough tang and savory depth to bring everything together.
It’s also wonderfully adaptable. Swap the fish for chicken or tofu, add a pinch of caraway to the Brussels sprouts, or serve it with a simple green salad for an easy, satisfying dinner. For more ” Make Life Simple ” Sheet Pan Dinners, be sure to go here!
Fish and Brussels Sprouts Ingredients
- Fish - Use your favorite firm white fish fillets; the mild flavor pairs beautifully with the mustard and roasted vegetables. Cod, halibut, tilapia, sea bass. Chicken breast or tofu can also be substituted.
- Brussels sprouts - Thinly sliced, so they cook quickly, becoming tender with deliciously crisp, caramelized edges.
- Potatoes - Thinly slice the potatoes (about ⅛-inch thick) so they become tender and golden in the same amount of time. Yukons, reds or any thin-skinned potatoes work good here.
- Shallot or Onion - Roasts alongside the vegetables, becoming sweet and caramelized.
- Whole-grain mustard - Adds tangy, savory flavor to the fish and complements the earthy Brussels sprouts.
- Olive oil - Encourages browning and helps everything become beautifully golden.
- Caraway seeds (optional) - Add a subtle earthy, aromatic note that pairs especially well with the Brussels sprouts and potatoes.
How to Make Sheet Pan fish and Brussels Sprouts
Pre-heat oven to 450F
Slice potatoes and shallots and toss with oil, salt and pepper in a bowl. Place them on a parchment-lined baking sheet (save the bowl) in a single layer and bake for 20 minutes.
Slice the brussel sprouts and place in the same oily bowl. Toss, add a pinch of caraway seeds if you want and a little more salt and pepper. Set aside.
Mix the whole grain mustard and oil together in a small bowl and season the fish ( or chicken or tofu) with salt and pepper. Divide the mustard mixture, spooning it over the fish.
After the potatoes have baked for 20 minutes, add the Brussels sprouts and give them all a little toss. Make a spot for the fish. Bake 10-12 more minutes, until fish is cooked through.
Divide the Brussels sprouts hash between two plates and top with the mustard-glazed fish. Serve with optional sauerkraut!
Storage & Make Ahead
Storage: Store leftover fish, Brussels sprouts, and potatoes in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a 350°F oven or air fryer until warmed through; this helps the vegetables crisp back up without overcooking the fish.
Make ahead: Slice the Brussels sprouts, potatoes, and shallot up to a day ahead and refrigerate separately. The fish is best seasoned and cooked just before serving.
Serving Suggestions
This fish and Brussels sprouts recipe is really a complete meal on its own, but a simple side can round it out beautifully. Serve it with a crisp green salad, lemony arugula salad, or crusty bread for soaking up all the flavorful juices.
For a heartier meal, add quinoa, wild rice, or farro. A bright sauce such as lemony aioli, herb sauce, or creamy horseradish sauce would also be delicious with the mustardy fish and roasted vegetables.
More Easy Sheet Pan Dinners!
Hope you enjoy this healthy sheet pan dinner. Please remember to rate it for us! xoxo Sylvia
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Sheet Pan Fish and Brussels Sprouts Hash
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2 1x
- Category: 30 minute Dinner, easy dinner, fish, Main, sheet pan dinner, weeknight dinner
- Method: Baked, roasted
- Cuisine: American
- Diet: Dairy-Free, Diabetic, fiber, Gluten Free, Gluten-Free, high protein, Pescatarian
Description
This easy Fish and Brussels Sprouts recipe pairs flaky fish with crispy Brussels sprouts, golden potatoes, and whole-grain mustard for a healthy, flavorful weeknight dinner, cooked on a sheet pan!
Ingredients
- 8–10 ounces potatoes, thinly sliced ( 1/8 inch thick)
- 1 large shallot, sliced
- 1 tablespoon olive oil
- salt and pepper to taste
- 8 ounces Brussel Sprouts, thinly sliced
- pinch caraway seeds ( optional)
- 2 x 6 ounce filets of fish ( or sub chicken breast or tofu)
- 2–4 teaspoons whole grain mustard
- 2 teaspoons olive oil
- salt and pepper to taste
- Serve with optional sauerkraut
Instructions
- Preheat oven to 450F
- Roast the Potatoes. Slice potatoes and shallots and toss with oil, salt, and pepper in a bowl. Place them on a parchment-lined baking sheet (save the bowl) in a single layer and bake for 20 minutes. While this bakes, prep the rest!
- Brussels Sprouts. Thinly slice the Brussels sprouts and place in the same oily bowl. Toss in a pinch of caraway seeds if you want, then add a little more olive oil, salt, and pepper to coat. Set aside.
- Fish. Mix the whole-grain mustard and oil together in a small bowl, then season the fish (or chicken or tofu) with salt and pepper. Divide the mustard mixture and spoon it over the fish.
- Combine. After the potatoes have baked 20 minutes, add the Brussels sprouts and give them all a little toss. Nestle in the fish. Bake 10-12 more minutes, or until the fish is cooked through and Brussels sprouts are tender.
- Serve. Divide the Brussels sprout hash among two bowls and top with the mustard-glazed fish.
Notes
If substituting chicken or tofu for the fish, place it on the same sheet pan as the potatoes (on the side) . Bake this at 400 for 25 minutes. Add Brussels sprouts to the potatoes, tossing. Check the chicken and remove it if it’s done ( breast will cook faster than thigh), and continue cooking the potatoes and Brussels sprouts for another 10 minutes.
Nutrition
- Serving Size: 1 piece
- Calories: 318
- Sugar: 4.1 g
- Sodium: 386.1 mg
- Fat: 12.8 g
- Saturated Fat: 2 g
- Carbohydrates: 35.9 g
- Fiber: 7.5 g
- Protein: 18.6 g
- Cholesterol: 29 mg
On the home front: This morning as I type, it’s unusually quiet here in Seville, Spain, except for the church bells echoing throughout the city. This place came alive like no other last night, buzzing with energy and people here to see all the Christmas festivities.
We started off in Morocco a couple of weeks ago, slowly making our way up North, and what an adventure it has been. Filled with ups and downs, like everywhere, I suppose. One of my happiest moments was looking up at the stars in the Sahara Desert, so bright and endless. In the morning, the golden sunrise filled every corner of my heart.
Hours later, I would come to find out that I lost a dear friend in a fatal car accident- and I've been heartbroken. She was a sister to me, and one of those rare souls that made you want to be a better person. Such a good person. One of the best. So hard to reconcile, so hard to hold.
Our hearts hold so much in this life; sometimes it feels impossible to bear- but one thing that helps me is when I remember I am not alone, and that we hold all these things together.
Great easy recipe. Made this for my wife (who said she does not like cod – too boring). The good combination of whole mustard along with the potatoes, shallot and Brussel Sprouts made a very nice simple dish. the key is fresh fish, as always, and not overcooking it.
Totally Paul! thanks 🙂
This was a simple and good recipe with everything you need for a meal. Mustard makes it.
Perfect Beverly!
Delicious! I’ve made this dish for countless dinners with my husband and for guests. Everyone always raves about it. Thanks Sylvia!
Oh Great to hear Susan! I always forget about this one!
We LOVED this. It was delicious and healthy like all of your recipes.
Awww thanks Joelle! Glad you gave this a go! xoxo
Amazing! Truly one of the best fish dishes I have ever had. We used Chilean Sea Bass which, admittedly, took it up a notch. The mustard was not overpowering in any way – it gave the fish a wonderful flavor and made it incredibly moist.
I will definitely make this again and will seek out other sheet pan dinners that you have! 🙂
I made this dish using frozen sprouts instead of fresh. It was quite good, but I think the sprouts could stand to be put in the oven a few minutes earlier than the fish. They were still just a little firm for my overall satisfaction. Maybe 15 minutes into cooking?
Thanks Ben! Di you put them in forzen? Or let them thaw first?
Thanks Ben! Did you put them in frozen? Or let them thaw first?
This was delicious!
I can’t understand if I did something wrong, I followed the recipie and the potatoes were amazing the onions had got quite crispy although I’m not sure they’re meant to have, then the broccoli was still tough and the fish was so vinegary every bite made mustard run up my nose. Is this how the fish is meant to be?!
No. Not at all. It sounds like the mustard was very “vinegary” and quite strong- no fault of yours, just the brand. Here brocoli won’t work in this amount of time, thats why I have brussel sprouts and they are shredded so they cook at the same time as the fish.
This was delicious. I made it with cod and it came out really tasty.
Yummmm , Absolutely beautiful, roasted sliced garlic with potatoes and added some sweet potatoes to this dish , you’re collection of recipes are like my bible , thank you for sharing these amazing recipes Sylvia
Thanks Amanda! Appreciate you sharing!
OMG one of your best yet Sylvia, i made this tonight and it turned out exactly like the photo and tasted delicious! I used cumin seeds instead of caraway as they’re fairly similar and it’s what I had available, and the sprouts were divine. Overall success, so quick and easy and looks and tastes wonderful. Thank you for your wonderful blog, I use your recipes every week!
Hi Sheena, I’m so glad you gave this a go and enjoyed it!
Delicious and so simple to make! Thank you Sylvia for sharing your wonderful recipes?
We made this tonight, it was very good! We will definitely make it again. Instead of fish we used chicken breasts. The caraway seed added the extra flavoring the dish needed. Thank you for a quick, easy and tasty recipe. I used yukon golds.
Is there a specific kind of potato (red, yukon gold, baking) potato you prefer to use? Thank you for these wonderful recipes, there are so many I want to try!
Baby reds, whites or yukon’s!
I really love all the sheet pan recipes on your website. Fifteen minutes of prep time and then off to the oven. You can’t get much simpler than that. I used cod fish and I swapped out the potato with yams. I paired it with a miso and white bean soup. Mustard is not something I would normally think of with fish but this really gave it a nice flavor. Next time I think I would like to try your mustard seed relish with the fish. Not sure if I should bake it with the relish or add the relish after I bake. I’ll probably try it both ways.
Thanks Terry! You’ve inspired me to make a post on all the sheet pan dinners and a new category! Appreciate you taking the time to write!