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Mustard Roasted Fish
with mushrooms / spinach

Active: 40 minTotal: 40 min

Dijon mustard and tahini make a delicious sauce for oven roasted fish. Served over mushrooms and spinach this meal is full of protein, fiber, and flavor! This dish was featured in 2013 and received great reviews from our community.

Tags

Ingredients

Servings:
4
Metric
Mushrooms and Spinach:
  • Garlic - 2 cloves, chopped
  • Onions, medium - 1, diced
  • Mushrooms, any button - 16 oz, sliced (look for pre-sliced)
  • Pine nuts - 1/3 cup
  • Oil, cooking - 1 Tbsp
  • Thyme, dried - 1 tsp
  • Spinach, baby - 5 oz
Mustard Roasted Fish:
  • Parsley - 1 Tbsp, chopped
  • Lemons - 1/2, wedges
  • Fish, any white fish like tilapia or cod - 4 filets
  • Thyme, dried - 1/2 tsp
  • Lemon juice - 1 Tbsp
  • Capers - 1 Tbsp, drained and rinsed
  • Mustard, Dijon - 1 Tbsp
  • Tahini - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Onions / Mushrooms - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Parsley / Lemons - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  3. Fish - Rinse and pat dry. Season with some salt and pepper.

Make

  1. Heat oven to 425F / 218C degrees.
  2. Combine thyme (portion for fish), parsley, lemon juice, capers, mustard, and tahini.
  3. Place fish in a baking dish. Spread tahini mixture over top of fish. Bake, uncovered, for 12 to 15 minutes depending on thickness of fish.
  4. While fish cooks, heat a skillet over medium-high heat. Toast pine nuts until golden, about 2 to 3 minutes. Remove from pan and set aside.
  5. Return skillet to heat and add oil and then onions to heated oil. Saute until starting to soften, 2 to 3 minutes.
  6. Add mushrooms and thyme (portion for mushrooms) and saute until mushrooms are tender, 3 to 4 minutes more.
  7. Stir in spinach and garlic. Cook until spinach is wilted, 2 to 3 minutes. Add pine nuts, remove from heat and season with some salt and pepper.
  8. Serve fish over mushrooms with lemon wedges on the side. The mustard / tahini turns into a natural sauce. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 31 reviews

Family loved it! I used fresh thyme, double the amount suggested, next time I would add a bit more fresh thyme, 1/4 cup more peas and cook the lentils for less time.

By: Nicole
Posted: Dec 15, 2018
Diet: Original

This is good, but a bit boring. I think I would have liked more mustard in the sauce.

By: Chelsea
Posted: Dec 13, 2018
Diet: Original

The lentils were our favorite part. The fish grew on us after a couple bites. Our sauce did not melt or fall of the fish like some mention in their reviews - couple of thoughts on this. 1 - buy good creme fraiche, cheap won't get you the same flavor or texture. 2 - make your sauce a little on the thicker side to stick to the fish. 3 - add extra capers if you like them!

By: Candice
Posted: Dec 11, 2018
Diet: Original

I made this with lentils and it was a nice different taste and fairly easy. We always love capers.

By: Shawn
Posted: Dec 10, 2018
Diet: Vegetarian

Topping didn't spread well. This was okay.

By: Sundi
Posted: Dec 09, 2018
Diet: Paleo

The sauce was delicious. Loved it!

By: Jennifer
Posted: Dec 08, 2018
Diet: Paleo