Herb-Crusted Baked Cod with Roasted Brussels Sprouts
15min
25min
1
506
Chef's Note
For the best herb crust, make sure your cod is completely dry before applying the herb mixture. If you don't have fresh herbs, you can substitute with dried herbs at a ratio of 1:3 (1 tsp dried for 3 tsp fresh), though the flavor won't be quite as vibrant. The key to perfectly roasted Brussels sprouts is to ensure they're not overcrowded on the baking sheet, which allows them to caramelize rather than steam.
Tags
Ingredients
7 oz cod fillet
8 oz Brussels sprouts
2 tbsp fresh parsley
1 tsp fresh thyme
1 tsp fresh dill
1 tsp lemon zest
1 tbsp lemon juice
1 tsp Dijon mustard
2 tbsp panko breadcrumbs
1 tbsp olive oil
1 clove garlic clove
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Trim and halve 8 oz of Brussels sprouts. Toss with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Arrange on one side of the baking sheet.
- 3
Mince 1 garlic clove and finely chop 2 tbsp fresh parsley, 1 tsp fresh thyme, and 1 tsp fresh dill.
- 4
In a small bowl, combine the minced herbs, 1 tsp lemon zest, 1 tsp Dijon mustard, 2 tbsp panko breadcrumbs, remaining 1/2 tbsp olive oil, 1/8 tsp black pepper, and 1/8 tsp red pepper flakes.
- 5
Pat the 7 oz cod fillet dry with paper towels and season with 1/4 tsp salt.
- 6
Place the cod on the other side of the baking sheet next to the Brussels sprouts.
- 7
Spread the herb mixture evenly over the top of the cod, pressing gently to adhere.
- 8
Bake for 15 minutes, then check the Brussels sprouts. If they need more time to caramelize, remove the cod (if it's flaky and cooked through) and continue roasting the sprouts for another 5-10 minutes.
- 9
Drizzle 1 tbsp fresh lemon juice over the cod and Brussels sprouts before serving.
Nutrition Information (per serving)
506
63g
27g
16g
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