Mediterranean Herb-Crusted Cod with Lemon Roasted Brussels Sprouts and Cauliflower Mash

Preheat oven to 400°F (200°C).

Cut cauliflower into florets. Place in a large pot, cover with water, add 1/2 teaspoon salt, and bring to a boil. Cook for 10-12 minutes until very tender.

While cauliflower cooks, trim and halve 1 pound of brussels sprouts. Place on a baking sheet.

Juice half the lemon and set juice aside. Slice the remaining half into thin rounds.

Toss brussels sprouts with 1 tablespoon olive oil, 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add lemon slices to the baking sheet.

Roast brussels sprouts for 20-25 minutes until caramelized and tender, tossing halfway through.

Drain cauliflower thoroughly and transfer to a food processor. Add 2 tablespoons butter, 1/4 cup heavy cream, 1/4 cup chicken broth, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Process until smooth and creamy. Keep warm.

Mince 3 garlic cloves. Finely chop 1/4 cup fresh parsley, 1 tablespoon fresh thyme leaves, and 2 teaspoons fresh rosemary.

In a small bowl, combine the minced herbs, 1 teaspoon lemon zest, minced garlic, 1/3 cup almond flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Pat 1.5 pounds cod fillets dry with paper towels and season with remaining salt and pepper.

Brush 2 tablespoons Dijon mustard evenly over the top of each fillet.

Press the herb mixture firmly onto the mustard-coated side of each fillet.

Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.

Carefully place the cod fillets herb-side up in the skillet and cook for 2 minutes.

Transfer the skillet to the oven and bake for 8-10 minutes until fish flakes easily with a fork.

While fish bakes, melt the remaining 1 tablespoon butter and mix with 1 tablespoon of the reserved lemon juice.

To serve, spoon cauliflower mash onto plates, place cod fillets on top, and arrange roasted brussels sprouts on the side. Drizzle the lemon butter over the fish and vegetables.