Mustard Roasted Fishwith mushrooms / 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
- 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
- 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)
- Parsley / Lemons - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Fish - Rinse and pat dry. Season with some salt and pepper.
- Heat oven to 425F / 218C degrees.
- Combine thyme (portion for fish), parsley, lemon juice, capers, mustard, and tahini.
- 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.
- 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.
- Return skillet to heat and add oil and then onions to heated oil. Saute until starting to soften, 2 to 3 minutes.
- Add mushrooms and thyme (portion for mushrooms) and saute until mushrooms are tender, 3 to 4 minutes more.
- 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.
- Serve fish over mushrooms with lemon wedges on the side. The mustard / tahini turns into a natural sauce. Enjoy!
This meal has 31 reviews
Quick, easy and delicious!
Super easy FTW!
Good weeknight meal. Bake fish from frozen makes this a no brainer
looooved this one! We did lentils, fish, and cauliflower with homemade creme fresh made into sauce! Oh so good.
Overall we only thought the meal was okay. But I didn't make it exactly as the recipe said. I used salmon rather than a white fish as that's what we had in our freezer, and I subbed mayo for the Creme fraiche, mostly because I didn't see needing the fraiche for anything else and we don't use much sour cream. The lentils were good and I did like the sauce even though it seemed to thin out quite a bit after cooking. For us none of it was a stand out and I'm not sure I would make it again.
Delicious! The lentils took longer than 10 minutes so will adjust my timing with the fish cooking next time.