Cranberry Glazed Baked Fish with Roasted Squash and Brussels Sprouts
Prep Time: 20 minutes Cook Time: 25 minutes Servings: 3
Ingredients
For the Fish and Vegetables:
- 3 cod or white fish fillets (6 oz each)
- 2 cups butternut squash, peeled and cubed
- 1½ cups Brussels sprouts, halved
- ½ cup chopped walnuts
- ⅓ cup crumbled feta cheese
- 3 tbsp olive oil, divided
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh rosemary and thyme for garnish
For the Cranberry Glaze:
- ½ cup cranberry sauce
- 1 tbsp honey or maple syrup
- 1 tbsp fresh orange juice
- 1 tsp Dijon mustard
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
2. Prepare the Vegetables: Toss the butternut squash and Brussels sprouts with 2 tablespoons of olive oil, minced garlic, salt, and black pepper. Spread them on the baking sheet and roast for 10 minutes.
3. Season the Fish: Pat the fish fillets dry with paper towels. Season both sides with Italian seasoning, salt, and black pepper.
4. Make the Cranberry Glaze: In a small bowl, mix the cranberry sauce, honey, orange juice, and Dijon mustard until smooth.
5. Assemble the Dish: Remove the baking sheet from the oven. Place the seasoned fish fillets between the vegetables. Brush each fillet generously with the cranberry glaze.
6. Add the Toppings: Drizzle the remaining olive oil over the fish and vegetables. Sprinkle the chopped walnuts and crumbled feta cheese around the pan.
7. Bake Until Tender: Return the pan to the oven and bake for 12–15 minutes, or until the fish flakes easily with a fork and the vegetables are tender. The fish should reach an internal temperature of 145°F (63°C).
8. Garnish and Serve: Add fresh rosemary and thyme before serving. Enjoy this colorful, sweet, and savory meal while warm.
Tips
- Cut evenly: Keep the squash cubes similar in size so they roast evenly.
- Avoid dry fish: Check the fish after 12 minutes, as thinner fillets may cook faster.
- Crispy vegetables: Spread the vegetables in a single layer to help them caramelize.
- Adjust the sweetness: Add a little more Dijon mustard or orange juice if you prefer a tangier glaze.
- Serve fresh: This dish pairs well with rice, quinoa, or a fresh green salad.
