Lemony Roasted Cod with Brussels Sprouts – a delicious recipe with cod, kosher salt, Freshly ground black pepper, extra-virgin olive oil, lemon, thyme. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 425 degrees F and line baking sheet with parchment paper.
2
Blot cod with paper towels to absorb extra moisture and transfer to parchment-lined baking sheet.
3
Season cod with salt and pepper, drizzle with 1 tablespoon olive oil, and top with lemon slices and thyme.
4
Arrange Brussels sprouts on separate baking sheet and drizzle with remaining 2 tablespoons olive oil.
5
Season with salt and pepper and toss to coat.
6
Place both trays in oven and roast until cod is opaque and just cooked through and Brussels sprouts are beginning to turn golden, 15 minutes.
7
(If you like your sprouts a bit crispy, take cod out at 15 minutes, shake pan with sprouts, and let cook 2 to 3 minutes more until crispy around the edges.)
111
kcal
Calories
11
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 lb. cod, kosher salt, Freshly ground black pepper, 3 tbsp. extra-virgin olive oil, and more.
Yes, Lemony Roasted Cod with Brussels Sprouts falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
