Garlic Butter Pan-Seared Cod with Herb Roasted Potatoes & Balsamic Glazed Brussels Sprouts

Preheat oven to 425°F (220°C).

Wash 1.5 lbs baby potatoes and cut larger ones in half. Toss with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tbsp chopped fresh thyme, and 1/2 tbsp chopped fresh rosemary.

Spread potatoes on a baking sheet in a single layer and roast for 15 minutes.

Meanwhile, trim and halve 1 lb Brussels sprouts. In a small bowl, whisk together 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tbsp olive oil.

After potatoes have cooked for 15 minutes, add Brussels sprouts to the same baking sheet, toss with the balsamic mixture, and continue roasting for 15 more minutes until potatoes are tender and Brussels sprouts are caramelized.

While vegetables are roasting, pat 4 cod fillets dry with paper towels and season both sides with remaining 1/2 tsp salt and 1/4 tsp black pepper.

Mince 4 garlic cloves and chop remaining 1/2 tbsp each of thyme and rosemary.

Heat a large skillet over medium-high heat. Add 2 tbsp butter and let it melt.

Place cod fillets in the skillet, skin side down if skin is on. Sear for 3-4 minutes until golden brown.

Flip fillets, add remaining 2 tbsp butter, minced garlic, and remaining chopped herbs to the pan. As butter melts, tilt the pan slightly and spoon the garlic herb butter over the fish continuously for 2-3 minutes until fish is opaque and flakes easily.

Cut lemon in half. Squeeze juice from half the lemon over the fish. Slice the remaining half into wedges for serving.

Divide potatoes and Brussels sprouts among 4 plates. Place a cod fillet on each plate, spooning any remaining garlic butter sauce over the fish.

Serve immediately with lemon wedges.