Name: Fish sticks with roasted potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 130 g frozen fish sticks; 3 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 4 oz Brussels sprouts, halved, large ones quartered; 1/2 medium yellow onion, divided: half sliced into wedges, half finely diced; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 2/3 cup cherry tomatoes, halved; 3.5 oz cucumber, diced; 1 tsp lemon juice

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, the salt, and the pepper. Spread them out and roast for 10 minutes.
Toss the Brussels sprouts and the wedge-cut onions with the rest of the olive oil. Move the potatoes to one side of the pan and add the vegetables to the other. Roast for 10 minutes more.
Arrange the frozen fish sticks on a second, parchment-lined half-sheet pan with space between them. Place the fish on the rack above the vegetables. Bake for 15 to 18 minutes, flipping the fish sticks once halfway through, until the coating is deep golden and the centers are hot. Done when deep golden brown, 145°F.
While the fish and vegetables bake, combine the tomatoes, cucumbers, diced onions, and lemon juice in a small bowl. Season with a pinch of the salt and pepper and toss to coat.
Transfer the roasted potatoes, Brussels sprouts, and fish sticks to a plate. Serve the tomato cucumber salad alongside. Squeeze any remaining lemon juice over the fish and sprouts before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes