Crisp-edged Brussels sprouts, fragrant oregano and perfectly roasted fish make this Roasted Fish with Brussels Sprouts a light dinner that still feels special. Everything comes together on one tray, so cleanup is as easy as the cooking. If you love fish dinners, try our Creamy Baked Salmon over a Rice Cushion and the Baked Flounder with Tomato and Feta.
Ingredients
- 300 g (10.5 oz) salmon or any other red fish
- 400 g (14 oz) Brussels sprouts
- Salt and pepper, to taste
- 1 tsp oregano (fresh or dried)
- 4 tbsp olive oil
- Lemon juice, to serve
Instructions
- Mix the minced garlic, oregano, salt, pepper and olive oil in a bowl.
- Add the Brussels sprouts, toss to coat and roast at 200°C (400°F) for 25 minutes.
- Season the fish with salt and pepper, add it to the sprouts after 25 minutes and cook 15 more minutes.
- Squeeze lemon juice over everything before serving.
Tips
- Cut the sprouts to a similar size so they roast evenly and crisp at the edges.
- Do not crowd the tray: space gives the sprouts room to roast instead of steam.
- Check the fish a couple of minutes early, as fillet thickness varies. For roasting guidance, see seriouseats.com.
Nutrition (per 100 g): 75.29 kcal, protein 13.5 g, fat 1.39 g, carbs 2.11 g.