Recipe courtesy of Megan Mitchell
Recipe courtesy of Megan Mitchell
Watch how to make this recipe.
Baked Fish with Shaved Brussels Sprout Salad
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 236
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 45 mg
- Sodium
- 482 mg
I like baking fish as it keeps my stove from becoming a mess and also results in a light, tender and moist fillet. While the fish bakes, I make a simple salad of shaved Brussels sprouts, chickpeas and arugula (but you could use baby kale or spinach). Piling it high on top of the fish keeps the salad from wilting and getting too soggy.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 236
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 45 mg
- Sodium
- 482 mg
Ingredients
Directions
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25m
Easy
CLASS
- Preheat the oven to 425 degrees F. Line 1 large or 2 medium sheet pans with parchment paper.
- In a small bowl, combine the lemon zest, coriander, mustard powder, paprika, ginger, garlic powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper. Mix together and set the rub aside.
- Place the fish on the prepared sheet pan(s) and drizzle both sides with extra-virgin olive oil. Sprinkle the rub on both sides, making sure the fish is entirely coated. Bake until easily flaked with a fork, 15 to 20 minutes.
- Meanwhile, combine the sprouts, arugula, chickpeas and walnuts in a large bowl.
- In another small bowl, combine the lemon juice, 1/4 cup olive oil, vinegar, honey, Dijon and a pinch each of salt and pepper. Whisk together then pour the dressing over the salad. Toss, taste and adjust the seasoning, if necessary.
- Carefully transfer the cooked fish to a shallow serving platter—if it breaks just piece it back together. Top with the salad and serve.
Cook’s Note
I like wild arugula because it's slightly spicier and a little hardier and chewier than the conventional kind. It holds up well with the Brussels sprouts and adds nice color to the salad. Look for it in the produce section at larger supermarkets.
