Mustard Roasted White Fish with Potato-Brussels Sprout Hash | Idaho Potato Commission

Ingredients

• 8-10 ounces Idaho® potatoes, thinly sliced (⅛ inch thick)
• 1 large shallot, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 ounces Brussels sprouts, thinly sliced
• Pinch caraway seeds (optional)
• 2 teaspoons whole grain mustard
• 2 teaspoons olive oil
• 2 x 4-6 ounce filets of white fish (or sub chicken breast or tofu)