Best Breaded And Baked White Fish And Brussels Sprouts Recipes

Baked Fish with Shaved Brussels Sprout Salad image

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

1 large lemon, zested and juiced
1 tablespoon coriander
1 1/2 teaspoons mustard powder
1 teaspoon sweet paprika
1 teaspoon ground ginger
1/2 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
2 pounds turbot or other mild white fish fillets
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound Brussels sprouts, trimmed, halved and thinly shaved
2 ounces wild arugula, roughly chopped (you can substitute other arugula, baby kale or spinach; see Cook's Note)
One 15.5-ounce can chickpeas, rinsed, drained and roughly chopped
1 cup walnut halves and pieces, toasted
2 tablespoons red wine vinegar
1 tablespoon orange blossom honey
1 tablespoon Dijon mustard

Steps:

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.

Roasted Cod with Carrots and Brussels Sprouts image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds Brussels sprouts, trimmed and halved
4 carrots, halved lengthwise and cut into 1-inch pieces
2 red onions, cut into 1/2-inch wedges
3 slices bacon, chopped
2 teaspoons fresh thyme, plus 4 sprigs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce skinless Pacific cod fillets
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.
Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.