A simple healthy recipe for Roasted Mustard Seed White Fish with Potato-Brussel Sprout Hash, a quick and easysheet-pan dinner that is full of flavor. Can be made with salmon, cod, halibut or mahi-mahi!
Here’s a quick and healthy Sheet Pan Dinner – Roasted Mustard Seed White Fish with a Potato-Brussel Sprout Hash, simple, fast and full of flavor. What I love about this is how easy this comes together, with very little clean up at the end. This would pair well the Everyday Kale Slaw... give it try and see what you think!
For more Make Life Simple, Sheet Pan Dinners be sure to go here!
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 well, 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 too much to bare- but one thing that helps me, is when I remember I am not alone, and that we hold all these things, together.
Roasted Mustard Seed White Fish with Potato-Brussel Sprout Hash
A simple tasty Sheet Pan Dinner with Roasted Mustard Seed White Fish over a Potato Brussel Sprouts hash.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Main
- Method: Roasted
- Cuisine: European
- 8–10 ounces potatoes, thinly sliced ( ⅛ inch thick)
- 1 large shallot, thinly 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
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 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 20 minutes, add the brussel 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 potato brussel sprout hash among two bowls and top with the mustard glazed fish. Serve with optional sauerkraut.
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 brussel 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 brussel sprouts another another 10 minutes.