Ingredients
Scale
- 4 cod fillets (about 6 ounces each)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the Brussels sprouts in the oven for 20-25 minutes, or until they are golden brown and crispy on the edges.
- While the Brussels sprouts are roasting, melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the lemon juice and zest to the skillet, stirring to combine.
- Season the cod fillets with salt and pepper, then add them to the skillet with the lemon garlic butter. Cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.
- Once the cod is cooked, remove it from heat and let it rest for a few minutes.
- Serve the cod fillets over a bed of roasted Brussels sprouts, drizzling with any remaining lemon garlic butter. Garnish with chopped fresh parsley.
Notes
- For added flavor, consider marinating the cod in the lemon garlic butter for 30 minutes before cooking.
- You can substitute asparagus or green beans for the Brussels sprouts if desired.
- Pair with a side of quinoa or rice for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 cod fillet with Brussels sprouts
- Calories: 350
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 18 grams
- Saturated Fat: 7 grams
- Carbohydrates: 15 grams
- Fiber: 5 grams
- Protein: 30 grams
- Cholesterol: 75 milligrams