Mustard Roasted White Fish with Idaho Potato-Brussels Sprout Hash
A simple tasty and healthy sheet-pan dinner that can be made in under 30 minutes!
- 8-10 ounces Idaho® potatoes, thinly sliced (⅛ inch thick)
- 1 large shallot, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 ounces Brussels sprouts, thinly sliced
- Pinch caraway seeds (optional)
- 2 teaspoons whole grain mustard
- 2 teaspoons olive oil
- 2 x 4-6 ounce filets of white fish (or sub chicken breast or tofu)
- Preheat oven to 450°F
- Slice potatoes and shallots and toss with oil, salt and pepper in a bowl. Place on a parchment lined baking sheet (save the bowl) in a single layer and bake 20 minutes.
- Slice the Brussels sprouts and place in the same oily bowl. Toss, add a pinch of caraway seeds, if you’d like, 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 Brussels sprouts and give them all a little toss. Make a spot for the fish and add to the tray. Bake 10-12 more minutes, until fish is cooked through.
- Divide the potato Brussels sprout hash among two bowls and top with the mustard glazed fish.