Roasted Cod with Brussels Sprouts and Crispy Garlic
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Flaky white cod fillets nestled alongside caramelized Brussels sprouts, finished with aromatic garlic oil and a squeeze of fresh lemon for a light yet satisfying weeknight dinner.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- ½ kgbrussels sprouts(trimmed and halved)
- 5 tablespoonsolive oil(divided)
- 5garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1fresh lemon(cut into wedges)
- 2 sprigsfresh thyme
- 3 tablespoonsparmesan cheese(grated, optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Drying the fish prevents it from steaming and helps achieve a better texture when roasted.
- 2
Toss the halved Brussels sprouts with 3 tablespoons of olive oil, salt, pepper, and red pepper flakes. Spread them cut-side down on one half of a large baking sheet.
Tip: Arranging them cut-side down ensures they caramelize beautifully and develop a golden crust.
- 3
Roast the Brussels sprouts for 12 minutes at 425°F until they begin to soften and the cut sides turn golden brown.
- 4
While the Brussels sprouts roast, warm the remaining 2 tablespoons of olive oil in a small skillet over medium-low heat. Add the minced garlic and thyme, stirring frequently for 3-4 minutes until the garlic becomes fragrant and lightly golden, being careful not to burn it.
Tip: Low heat prevents the garlic from burning and turning bitter.
- 5
Remove the baking sheet from the oven and carefully arrange the cod fillets skin-side up on the empty half of the sheet, next to the Brussels sprouts.
- 6
Drizzle the garlic-infused oil over the cod fillets, allowing some of the garlic pieces to rest on top. Return the sheet to the oven for 12-13 minutes until the cod is opaque and flakes easily with a fork.
Tip: The cooking time depends on the thickness of your fillets; thinner fillets may be done in 10-11 minutes.
- 7
Remove from the oven and squeeze fresh lemon juice over both the cod and Brussels sprouts. Sprinkle with grated parmesan if desired.
Tip: The acidity of lemon brightens all the flavors and complements the richness of the fish.
- 8
Divide the roasted cod and Brussels sprouts evenly among four plates and serve immediately while hot.
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