I used cod. I wasn't sure how the kids would like this dinner, especially the brussels sprouts. But they LOVED it and devoured it in a few minutes. Even my husband liked the sprouts and said that anything is good if you cook it with bacon :) I also halved the fish cakes recipe.
Herbed Fish Cakes:
3 1/2 lbs. fresh or frozen halibut or cod fillets or steaks, thawed and skin removed if necessary.
1/2 c. mayo
6 Tbs. seasoned dry bread crumbs
1 Tbs. Dijon mustard
1 Tbs. parsley
1 Tbs. basil
1 1/2 tea. Old Bay seasoning
1 tea. oregano
1/2 tea. ground black pepper
1 Tbs. evoo
Preheat oven to 400 degrees.
Put fish into a large pot and cover with enough water to cover. Bring to a boil over high heat. Reduce heat to low and simmer until fish is fork-tender, about 5 min. Drain.
Put fish into a large bowl and fold in mayo, bread crumbs, mustard, parsley, basil, Old Bay, oregano, and pepper. Shape into 12 cakes, about 1 inch thick.
Heat oil in large, ovenproof skillet over med-high heat. Add the fish cakes a few at a time and cook until golden brown, 2 to 3 min. per side. Transfer the pan to the oven and bake 20 min.
Brussels Sprouts with bacon and shallots:
2 tea. evoo
4 slices bacon, diced
1/4 c. minced shallots
One 10 oz. bag frozen Brussels sprouts, thawed
1/2 c. chicken broth
salt and pepper to taste
Heat the oil in large skillet (I used the one from the fish) over med-high heat. Add the bacon and cook, stirring until golden brown, about 3 min. Add the shallots and cook, stirring, about 1 min. Add the Brussels sprouts and broth and bring to a simmer. Reduce the heat to low and let simmer until sprouts are crisp-tender, about 5 min. Season to taste with salt and pepper.
Rolls:
I popped open a tube of Pilsbury rolls and baked them while the fish is in the oven.
Plate and enjoy!
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