Name: One Pan Honey Mustard Baked Fish with Veggies
Prep time: 20 min
Cook time: 25 min
Yield: 4
Ingredients: 1/4 cup onion (diced); 1/2 tsp garlic (minced); 1 tbsp butter or olive oil; 3 cups red potatoes (diced); salt and black pepper; 1/4 cup celery (chopped); 2 cups Brussel sprouts (chopped); 1/4 tsp cayenne or paprika; 2 oz cod fillets (5 oz each); 1/4 cup honey mustard dressing/marinade (store bought or mix 3 Tbsp honey and dijon mustard with 1 Tbsp olive oil and 1 tsp red wine vinegar); lemon juice and sliced lemons to go on top; balsamic vinegar to drizzle; Parsley and/or red pepper flakes to garnish and season (optional)

One Pan Honey Mustard Baked Fish with Veggies

Course

Dinner, Lunch

Prep Time

20 minutes

Cook Time

25 minutes

Servings

Ingredients

1/4 cup onion diced
1/2 tsp garlic minced
1 tbsp butter or olive oil
3 cups red potatoes diced
salt and black pepper
1/4 cup celery chopped
2 cups Brussel sprouts chopped
1/4 tsp cayenne or paprika
2 oz cod fillets 5 oz each
1/4 cup honey mustard dressing/marinade store bought or mix 3 Tbsp honey and dijon mustard with 1 Tbsp olive oil and 1 tsp red wine vinegar
lemon juice and sliced lemons to go on top
balsamic vinegar to drizzle
Parsley and/or red pepper flakes to garnish and season optional

Course

Dinner, Lunch

Prep Time

20 minutes

Cook Time

25 minutes

Servings

Ingredients

1/4 cup onion diced
1/2 tsp garlic minced
1 tbsp butter or olive oil
3 cups red potatoes diced
salt and black pepper
1/4 cup celery chopped
2 cups Brussel sprouts chopped
1/4 tsp cayenne or paprika
2 oz cod fillets 5 oz each
1/4 cup honey mustard dressing/marinade store bought or mix 3 Tbsp honey and dijon mustard with 1 Tbsp olive oil and 1 tsp red wine vinegar
lemon juice and sliced lemons to go on top
balsamic vinegar to drizzle
Parsley and/or red pepper flakes to garnish and season optional

Instructions

Rinse your vegetables and fish fillets.
Cut potatoes into quarters, chop celery, and finely chop Brussel sprouts
Lightly pan fry your potatoes in 1 Tbsp oil or butter, ¼ cup onion, and a pinch of salt/pepper.
Cook until potatoes are slightly tender and onions start to caramelize. About 10 minutes on medium high heat.
Next coat your fillets in the honey mustard dressing and lemon juice then set aside.
Combine the Brussel sprouts, celery, and potatoes/onion together in a casserole pan or sheet pan. Make sure to include all the oil and garlic from the frying pan when you cooked the potatoes.
Mix the vegetables together with a splash of balsamic vinegar and your seasoning (cayenne, paprika, salt, pepper, etc)
Then place your fish fillets on top. Pour extra honey mustard dressing over the entire casserole/pan coating the veggies as well.
Bake at 450 degrees F for 14-17 minutes. Check how the veggies are doing at 14 minutes. If tender then broil the last minute to make Brussel sprouts crispy.
Remove and garnish with parsley or red pepper flakes if desired. Salt and pepper to taste.

Nutrition Facts

One Pan Honey Mustard Baked Fish with Veggies

Amount Per Serving

Calories 245 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 4mg 1%

Sodium 210mg 9%

Potassium 1078mg 31%

Total Carbohydrates 44g 15%

Dietary Fiber 6g 24%

Sugars 12g

Protein 7g 14%

Vitamin A 12%

Vitamin C 139%

Calcium 6%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.

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