Ingredients
The following ingredients have 6 Servings
- 1/4 cup diced onion
- dash of sea salt and black pepper
- 1/2 tsp garlic.
- 1 tbsp butter or oil (i.e olive oil or avocado oil)
- 3 cups diced red potatoes
- 2 cod fillets (4oz-5oz) – Or other white fish. I use sizzlefish Cod
- 1/4 cup a mustard dressing/vinaigrette (or 3 tbsp honey or dijon mustard with 1 tbsp olive oil and 1 tsp red wine vinegar)
- lemon juice
- balsamic vinegar to drizzle
- 1/4 cup chopped celery
- 1 1/2 cup to 2 cups shaved Brussel sprouts
- 1/4 tsp cayenne paprika
- 1/3 cup parmesan cheese or feta cheese to top (optional)
- Parsley to garnish
Instruction
- First, lightly pan fry your potatoes in 1 tbsp oil or butter, 1/4 cup onion, garlic, and a pinch of sea salt.
- Cook until potatoes are slightly tender and onions start to caramelize. About 10 minutes on medium heat. Next, coat your fillets in a mustard dressing and lemon juice then set aside.
- Combine your veggie mix and potatoes/onion together. Make sure to include all the oil and garlic from the pan. Mix with splash of balsamic vinegar and your seasoning (paprika, salt, pepper, etc.)
- Place your our veggies and potatoes in an oiled/greased casserole dish. Then place your fish fillets on top. Pour any extra honey mustard dressing on top of the casserole. Sprinkle with optional cheese.
- Bake at 450F for 15-17 minutes. Broil the last minute to make Brussel sprouts crispy!
- Remove and garnish with red pepper flakes and parsley if desired.
- Salt/pepper to taste.
