Blackfish & Brussels Recipe
Roasted potatoes, brussels, crabmeat worcestershire sauce
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Ingredients
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Vegetables
Seafood
Sauces & Condiments
Method
Preparation
- 1
Preheat the oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the vegetables
Rinse the Brussels sprouts and trim the ends. Cut them in half if they are large. Wash the baby potatoes and cut them into quarters.
- 3
Season the vegetables
In a large mixing bowl, combine the Brussels sprouts and baby potatoes. Drizzle with 2 tablespoons of olive oil and season with salt, black pepper, and garlic powder. Toss to coat evenly.
Roasting
- 4
Roast the vegetables
Spread the seasoned Brussels sprouts and potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden brown and tender.
Cooking the Fish
- 5
Prepare the blackfish
While the vegetables are roasting, season the blackfish fillets with salt and black pepper.
- 6
Sear the blackfish
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the blackfish fillets and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
Final Assembly
- 7
Combine with crabmeat
In a small bowl, gently mix the cooked crabmeat with Worcestershire sauce.
- 8
Plate the dish
Once the vegetables are done roasting and the fish is cooked, plate the blackfish, top with the crabmeat mixture, and serve alongside the roasted Brussels sprouts and potatoes.