BRUSSELS SPROUT HASH WITH ROASTED MUSTARD SEED AND WHITE FISH

I love to cook, but some weeknights I need something quick and easy after working all day. This one-pan Brussels Sprout Hash with Roasted Mustard Seed and White Fish is a great recipe for those long days. The cruciferous vegetables provide fiber and vitamins K and C (among other nutrients) and the fish is a wonderful source of healthy protein and omega-3s.

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 2 (can easily be doubled)

Ingredients
8–10 oz. potatoes, thinly sliced (⅛ inch thick)
1 large shallot, thinly sliced
1 tablespoon plus 2 teaspoons olive oil, divided
8 oz. brussels sprouts, thinly sliced (be sure to remove the outer leaves if buying whole Brussels sprouts)
2 x 6 oz. filets of fish, such as haddock, cod, or halibut (or sub chicken breast or tofu—see Note)
2–4 teaspoons whole grain mustard
Pinch of caraway seeds (optional)
Salt and pepper to taste

Directions

1. Preheat oven to 450° F.
2. Slice potatoes and shallots and toss with 1 tablespoon of the olive oil, salt, and pepper in a bowl. Place them on a parchment-lined baking sheet in a single layer and bake for 20 minutes. 
3. Slice the Brussels sprouts and place in the same bowl. Toss with a pinch of caraway seeds, if desired, and a little salt and pepper. Set aside.
4. Mix the whole grain mustard and remaining olive oil together and spoon it over the fish, with additional salt and pepper as desired.
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 in the center of the pan. Bake 10-12 minutes, until fish is cooked through.
6. To serve, divide the potato brussels sprout hash among two bowls and top with the mustard glazed fish. I recommend sauerkraut as an accompaniment. Sauerkraut is teeming with probiotics, and adds a rich umami flavor to dips, salads, and many meals.

Notes

If using chicken instead of fish, adjust cooking times: Add the chicken to the pan at the same time as the potatoes and bake at 400° F for 25 minutes, then add the Brussels sprouts to cook for another 10 minutes, or until chicken reaches an internal temperature of 165° F. Chicken breasts cook faster than thighs.