Mustard Roasted Fish
with mushrooms / spinach

Name: Mustard Roasted Fish
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 Onions, medium, diced; 16 oz Mushrooms, any button, sliced (look for pre-sliced); 1/3 cup Pine nuts; 1 Tbsp Oil, cooking; 1 tsp Thyme, dried; 5 oz Baby spinach; 1 Tbsp Parsley, fresh, chopped; 1/2 Lemons, wedges; 4 filets Fish, any white fish like tilapia or cod; 1/2 tsp Thyme, dried; 1 Tbsp Lemon juice; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Mustard, Dijon; 3 Tbsp Tahini

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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
Baby spinach - 5 oz

Mustard Roasted Fish:

Parsley, fresh - 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

Prep

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.

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Make

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!

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