The Ultimate Roasted Mustard Seed White Fish (Easy Sheet Pan Dinner!)
Imagine a complete, healthy, and incredibly flavorful dinner, all cooked to perfection on a single sheet pan, with minimal effort and even less cleanup. Picture a bed of crispy, golden-brown potatoes and tender, caramelized Brussels sprouts, topped with a perfectly flaky, moist fillet of white fish that’s been roasted with a zesty, tangy, whole grain…
Imagine a complete, healthy, and incredibly flavorful dinner, all cooked to perfection on a single sheet pan, with minimal effort and even less cleanup. Picture a bed of crispy, golden-brown potatoes and tender, caramelized Brussels sprouts, topped with a perfectly flaky, moist fillet of white fish that’s been roasted with a zesty, tangy, whole grain mustard glaze. That, my friends, is the simple, sophisticated magic of this Roasted Mustard Seed White Fish with Potato-Brussels Sprout Hash. This is, without a doubt, the most delicious and effortless sheet pan dinner you will make.
I promise you, from the moment the incredible aroma of roasting potatoes, shallots, and tangy mustard fills your kitchen, you will be counting down the minutes until dinner is ready. It’s a true one-pan wonder that delivers a complete, restaurant-quality meal. It’s light yet satisfying, packed with wholesome ingredients, and bursting with bright, savory flavors. It’s the perfect, elegant solution for any busy weeknight.
Get ready to fall in love with the simple brilliance of a sheet pan dinner and create a stunning, unforgettable meal that will become a new staple in your home.
Why This Will Be Your New Favorite Weeknight Meal!
You are going to be completely obsessed with this simple, flavorful, and incredibly satisfying dish. It’s a guaranteed hit. Here’s why you have to make it:
- A Complete, Healthy Meal on One Pan: You get your flaky protein, your crispy potatoes, and your tender vegetables all cooked together on a single sheet pan, which means incredibly easy cleanup.
- Incredibly Flavorful and Tender Fish: The simple, two-ingredient mustard glaze not only adds a fantastic tangy flavor but also helps to keep the white fish perfectly moist and tender as it roasts.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 2 servings |
| Calories | 318 kcal per serving |
| Course | Main Course |
| Cuisine | American / European |
| Difficulty/Method | Easy / Sheet Pan |
Your Shopping List for This Sheet Pan Dinner
This recipe uses a handful of beautiful, fresh ingredients. Here’s what you’ll need:
→ For the Hash and Fish
- 8-10 ounces potatoes, thinly sliced → A thin-skinned variety like Yukon Gold or red potatoes is perfect, and a mandoline will make slicing a breeze!
- 1 large shallot, thinly sliced → Adds a delicate, sweet onion flavor.
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 8 ounces Brussels sprouts, thinly sliced → Slicing them helps them cook quickly and get beautifully caramelized.
- A pinch of caraway seeds (optional) → Adds a wonderful, unique, earthy flavor that pairs beautifully with Brussels sprouts.
- 2 (6-ounce) fillets of white fish → Cod, halibut, or haddock are all fantastic choices.
- 2-4 teaspoons whole grain mustard → The zesty, tangy heart of our simple glaze.
Let’s Get Baking! Your Step-by-Step Guide
Ready for the easiest, most rewarding dinner ever? Let’s get that sheet pan layered up.
Roasted Mustard Seed White Fish with Potato-Brussel Sprout Hash
Ingredients
Equipment
Method
- Preheat oven to 450°F. In a bowl, toss the thinly sliced potatoes and shallots with 1 tablespoon of olive oil, salt, and pepper.
- Spread them in a single layer on a parchment-lined baking sheet and bake for 20 minutes.
- While the potatoes bake, toss the sliced Brussels sprouts in the same oily bowl with caraway seeds, salt, and pepper. In a separate small bowl, mix the whole grain mustard and 2 teaspoons of olive oil. Season the fish fillets with salt and pepper, then spoon the mustard mixture over the fish.
- After 20 minutes, remove the pan from the oven. Add the Brussels sprouts and toss them with the potatoes. Make a space in the center for the fish.
- Place the fish fillets on the pan and bake for 10-12 more minutes, until the fish is cooked through and the vegetables are tender and caramelized.
- Divide the potato-brussel sprout hash among two bowls and top with the mustard-glazed fish. Serve immediately.
