Mustard Roasted White Fish with Potato-Brussels Sprout Hash

Mustard Roasted White Fish with Potato-Brussels Sprout Hash

Sylvia Fountaine
Food Blogger
Feasting at Home

Yield: 2

A simple tasty and healthy sheet-pan dinner that can be made in under 30 minutes!



  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.