Ingrédients :
- 3 Individual Packs of Yellowtail
- 2 Cups / 400 g Brussels Sprouts – Halved
- 2 Cups / 400 g Butternut Squash – Chopped
- 1 Red Onion – Chopped
- ¼ Cup / 59 ml Dijon Mustard
- 2 tbsp / 29 ml Honey
- 1 tbsp / 15 g Garlic
- ½ Lemon – Juiced
- 1 tbsp / 14.7 ml Olive Oil
Préparation :
-
Preheat your oven to 400° F. On a lined sheet pan add brussels sprouts, butternut squash, and red onion. Coat with olive oil, salt, and pepper. Cook for 25 minutes.
-
Meanwhile, in a bowl, combine dijon mustard, honey, garlic, lemon juice, and olive oil, and whisk. Coat each fillet with the dijon sauce.
-
After 25 minutes, push the vegetables to the side, add fish to the sheet pan. Cook for another 10 minutes or until flakey.