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Baked Fish & Brussels Sprouts with Lemon Tahini Sauce

September 8th, 2015
Photo by Julianne Schapery

This is a simple and delicious fish and brussels sprout dish with a lemony twist. Drizzle sauce over brussels and fish and enjoy!!!

Baked Fish
Prep time: 5 minutes
Cook time: 15-20 minutes
Servings: 4


  • 1lb fish of choice (cod, dover sole, salmon or tilapia)
  • 1 lemon

Preheat oven to 425 degrees F. Line a baking dish with parchment paper and add the fish. Squeeze juice from one lemon and season to taste.
Basic fish can be cooked at almost any temperature. Simply adjust baking time if you are using the oven for something else.


Roasted Brussels Sprouts with Lemon Tahini Sauce

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 4



  • 1.5-2lbs Brussels sprouts, stems cut off, then halved or quartered
  • 1 1⁄2 tablespoon coconut oil
  • pepper to taste

Tahini Sauce Ingredients:

  • 1 clove garlic (powder will work as well, about 1 teaspoon)
  • 2-3 tablespoons tahini
  • 1 teaspoon 100% maple syrup
  • 1 lemon, juiced
  • 3-6 Tbsp water


For the Brussels: Preheat oven to 450 degrees F. Arrange on parchment lined large baking sheet and drizzle with oil and pepper. Stir to distribute and then put into oven for 25 minutes. Take out, mix and place back into oven for another 15 minutes.

For sauce: Put all sauce ingredients into the blender or processor and blend until desired consistency (adding more water if desired). Add dressing over veggies. If you do not have a blender, use powdered garlic and simply hand mix the sauce.


Recipe by: 

Tami Monaghan, HC, AADP

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Baked Fish & Brussels Sprouts with Lemon Tahini Sauce
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