Go Back
–+ servings

Halibut Milanese with Deviled Brussels Sprouts

Course: Main Course
Servings: 6 Servings
Calories: 587kcal
Author: Galley Kat
A super easy supper, ready in minutes.
Print Recipe

Ingredients

Egg sauce

  • 3 Large Hard boiled eggs
  • 3 Green onions
  • 2 Tbsp Mayonnaise
  • 1 Tsp Dijon mustard
  • 2 Tsp Hot sauce
  • Salt & pepper to taste

Brussels sprouts

  • 4 Cups Brussels sprouts Halved
  • 2 Tbsp Grape seed oil Or other neutral oil
  • 1 Tsp Dried chili flakes
  • Salt & pepper

Fish

  • 3 Haddock filets Or other mild white fish like cod or tilapia
  • Salt & pepper
  • 1/4 Cup Flour
  • 1 Large Egg
  • 1 Cup Panko crumbs
  • 1/4 Cup Grated parmesan
  • 4 Tbsp Olive oil
  • 1 Tbsp Butter

Instructions

  • Smash peeled eggs (as you would for egg salad)
  • Stir in the rest of the ingredients. Season to taste then set aside
  • In fry pan heat oil until shimmering
  • Add sprout halves flat side down and cook undisturbed until lightly charred
  • Reduce heat, season and stir once or twice cooking until fork tender (about five minutes)
  • Remove to serving bowl and top with egg mixture tossing gently  to combine.
  • Cut each of the 3 filets in half.  My filets were quite large so halving them made it easier to handle.  Season both sides with salt and pepper
  • Gather 3 bowls: flour in one, whisked egg in another and combined panko and parmesan in the third.
  • Dredge each fish piece in flour, then egg wetting each well, then finally coat with the panko cheese mixture.
  • Wipe out the same pan you used for Brussels sprouts. Heat the oil and butter until it begins to bubble then add fish allowing each to brown well then flip and brown second side.

Nutrition

Calories: 587kcal | Carbohydrates: 17g | Protein: 83g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 382mg | Sodium: 1340mg | Potassium: 1602mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1155IU | Vitamin C: 52.1mg | Calcium: 164mg | Iron: 3mg