Baked Fish and Vegetables
Ingredients
The Sauce
-
3
Tablespoons
Dijon mustard
-
¼
cup
olive oil
-
¼
cup
honey
-
2
teaspoons
apple cider vinegar
-
2
teaspoons
lemon juice
-
¼
teaspoon
sea salt
-
pinch
black pepper (optional)
-
½
Tablespoon
chopped fresh dill (optional)
The Pan
-
3
(4-6 ounce)
white fish filets (cod, haddock or halibut)
-
3
cups
diced baby potatoes (quartered)
-
1
cup
chopped/sliced vegetables (Brussels sprouts, radish or carrots)
-
¼
cup
sliced onion (optional)
-
2
Tablespoons
melted butter, pure olive oil, or refined avocado oil
-
2
teaspoons
lemon juice
-
¼ – ½
teaspoon
garlic powder or 1 teaspoon of minced garlic
-
pinch
sea salt and black pepper
-
fresh parsley
to garnish (optional)
Instructions
- Preheat the oven to 400°F.
- Whisk together the sauce ingredients in a small bowl until smooth, adjusting salt to taste.
- Brush the fish filets generously with the mustard sauce and set aside.
- In a large bowl, toss the potatoes, chopped vegetables, and onion (if using) with melted butter, lemon juice, garlic powder, salt, and pepper.
- Spread the coated vegetables on a large oven-safe pan or baking sheet and bake for 14 minutes.
- Remove from the oven, flip the vegetables with a spatula, and arrange the fish filets between the vegetables.
- Bake for an additional 10-14 minutes until the fish reaches an internal temperature of 135-145°F.
- Top the fish with lemon slices and season with black pepper, salt, and fresh parsley if desired.
Nutrition Facts (estimated)
Servings
3-4 servings
Calories
409
Total fat
14.5g
Total carbohydrates
37.1g
Total protein
32.7g
Sodium
1271.9mg
Cholesterol
78.2mg
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