After my successful sprouts hodgepodge earlier this week, I couldn’t resist publishing another sprouts recipe that I think I got from a women’s magazine some time ago.

This one’s even easier and just as tasty. Maybe even more so because I’m a huge seafood fan and the fish seems to make the dish lighter than you’d expect it to be.

I followed the directions to the letter. Yeah, I know: I even surprised myself. It took me quite some willpower.

Even though next time I’ll probably make some changes, this is a really simple and incredibly tasty dinner with a minimal amount of ingredients!

Ingredients:

1 pound potatoes
1 pound brussels sprouts
9 oz cod
4 tbsp heavy cream
1/2 tbsp grainy mustard
1/2 cup grated cheese (mine was Gouda)
salt & pepper
 

Directions:

* This was a dinner for two! Simply adjust the quantities to suit your needs.

Clean up and parboil the sprouts in salted water for 7 or 8 minutes. Counting starts when your water boils.

 
Like your sprouts a little softer? Cook them for 5 minutes longer. My sprouts have to be real crunchy.
 

Peel and cut the potatoes in bit-sized pieces. Parboil them for 5 to 10 minutes, depending on the size you cut them in, until fork-tender.

Mix the potatoes and sprouts in a casserole where everything will fit snuggly together.

Cut the fish in bit-sized pieces but not too small, about (1 1/2 “) or the fish will get dry in the oven. Season with salt and pepper.

Mix the heavy cream with the grainy mustard.

If you under seasoned the water you boiled the potatoes & sprouts in, add some salt and pepper to the cream.

Place the fish on top of the casserole and pour the cream all over.

Grate the cheese—mine was a young Gouda cheese.

Spread the cheese mainly over the fish, to keep it moist during cooking.

 
Place the casserole in a preheated oven and bake for 15 to 20 minutes at 355F˚ (180C˚) until the fish is flakey and the cheese has melted.
 

This was incredibly good! Not low-fat, but definitely worth the calories.