Roasted Cod with Brussels Sprouts and Crispy Garlic
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and feels fancy enough for guests. The beauty of roasting everything on one sheet pan means minimal cleanup and maximum flavor. Cod is such a mild, delicate fish that it pairs perfectly with crispy roasted brussels sprouts and garlic that turns nutty and sweet when cooked. Plus, brussels sprouts are packed with vitamin C and fiber, making this dish as nutritious as it is delicious. The lemon juice and fresh thyme brighten everything up beautifully.
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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