Ingredients:

• 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)

Directions:

1. Preheat oven to 450°F
2. 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.
3. 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.
4. 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.
5. 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.
6. Divide the potato Brussels sprout hash among two bowls and top with the mustard glazed fish.