Step 1

Pre heat oven to 450F

Step 2

Slice potatoes and shallots and toss with oil, salt and pepper in a bowl. Place them on a parchment lined baking sheet ( save the bowl) in a single layer and bake 20 minutes.

Step 3

Slice the brussel sprouts and place in the same oily bowl. Toss, add a pinch of caraway seeds if you want and a little more salt and pepper. Set aside.

Step 4

Mix the whole grain mustard and oil together in a small bowl and season the fish ( or chicken or tofu) with salt and pepper. Divide the mustard mixture, spooning it over the fish.

Step 5

After the potatoes have baked 20 minutes, add the brussel sprouts and give them all a little toss. Make a spot for the fish. Bake 10-12 more minutes, until fish is cooked through.

Step 6

Divide the potato brussel sprout hash among two bowls and top with the mustard glazed fish. Serve with optional sauerkraut.