Baked Fish With Shaved Brussels Sprout Salad Recipes

BAKED FISH WITH SHAVED BRUSSELS SPROUT SALAD

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 SHAVED BRUSSELS SPROUTS

Steps:

• Preheat oven 450 degrees.
• In the workbowl of a food processor fitted with the shredder attachment, shred the Brussels sprouts.
• Transfer to a rimmed baking sheet and toss with the olive oil. Season generously with salt and pepper.
• Roast until wilted and lightly browned, about 12 - 18 minutes. Remove from the oven and toss with the Parmigiano. Serve immediately.

SHAVED BRUSSELS SPROUT SALAD

Steps:

• Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY

Steps:

• Cut the stems off the brussels sprouts, then cut into quarters.
• Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
• Lightly grease the baking sheet with oil and spread evenly.
• Bake for 20-25 minutes at 400°F (200°C).
• For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
• In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
• Pour dressing over the salad and mix well.
• Enjoy!

BREADED AND BAKED WHITE FISH AND BRUSSELS SPROUTS

Steps:

• - Melt butter and mix with vinager, lemon juice, and worshteshire.
• - Clean fish and dry out excess water by laying in a kitchen towel.
• - In large baking dish (big enough to lay fish in on one layer) cover botton with onion and green pepper. Layer fish on top. Baste with half of the butter mixture. Sprinkle half of old bay and pepper on top. Let sit for 1/2 hour at room temperature.
• - Clean brussel sprouts. Cut off 1/8" of stem, and cut a 1/4" deep "x" in each base. Place in cold water in pot. Bring to boil and cook for 8 minutes after boil is reached. Rinse with cold water and strain.
• - Place brussel sprouts in 8"x8" baking dish. Add remaining half of butter mixture, old bay, and pepper and stir together. (use two pans here so that both fish and brussel sprouts have surface exposed to oven element.).
• - Mix together bread crumbs and parmesean cheese.
• - JUST BEFORE BAKING, add 1/4 of bread crumb mix to brusssel sprouts and mix together. Then Sprinkle another 1/4 of bread crumbs on top.
• - Layer the other half of bread crumb mix top of fish fillets.
• - Bake both pans in preaheated oven @ 375 degrees for 12-15 minute.
• - Turn oven to broil and bake another 3-4 min until bread crumbs are toasted.
• - Serve with your favorite "rice to have with fish" recipie.