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
Units
Scale
- 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
