Description
Pan-seared cod fillets and roasted Brussels sprouts brought together with a bright, aromatic lemon garlic butter glaze. A nutrient-dense meal that balances citrus acidity with roasted earthiness.
Ingredients
Scale
- 2 cod fillets (6 oz each)
- 1 lb Brussels sprouts, halved
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 large lemon (zested and juiced)
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400F. Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet, placing them cut-side down.
- Roast the sprouts for 15-20 minutes until the edges are charred and the centers are tender.
- Pat the cod fillets dry with paper towels. Season both sides with salt, pepper, and paprika.
- Heat a skillet over medium-high heat with a splash of oil. Sear the cod for 3-4 minutes per side until golden brown.
- Reduce heat to medium and add butter to the pan. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the lemon juice and lemon zest. Spoon the butter over the fish for 1-2 minutes more.
- Divide the roasted sprouts into bowls, top with the cod, and drizzle with the remaining pan sauce. Garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Searing and Roasting
- Cuisine: American