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Pre heat oven to 450F
Slice potatoes and shallots and toss with oil, salt and pepper in a bowl. Place them on a parchment lined baking sheet ( save the bowl) in a single layer and bake 20 minutes.
Slice the brussel sprouts and place in the same oily bowl. Toss, add a pinch of caraway seeds if you want and a little more salt and pepper. Set aside.
Mix the whole grain mustard and oil together in a small bowl and season the fish ( or chicken or tofu) with salt and pepper. Divide the mustard mixture, spooning it over the fish.
After the potatoes have baked 20 minutes, add the brussel sprouts and give them all a little toss. Make a spot for the fish. Bake 10-12 more minutes, until fish is cooked through.
Divide the potato brussel sprout hash among two bowls and top with the mustard glazed fish. Serve with optional sauerkraut.