Name: Baked Lemon Herb Cod with Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ¼ tsp black pepper; ½ tsp salt; 1 lb Brussels sprouts; 1 lemon (zested and juiced); 1 tbsp melted butter; 1 tsp chopped thyme; 2 cloves garlic, minced; 2 tbsp grated Parmesan cheese (optional); 2 tbsp olive oil; 4 cod fillets (6 oz each)

This Baked Lemon Herb Cod with Roasted Brussels Sprouts features flaky cod infused with zesty lemon and herbs, paired with crispy Brussels sprouts. Perfect as a wholesome main, it’s an easy recipe that blends fresh flavors into a healthy meal.

Why You’ll Love This Recipe

This baked lemon herb cod with roasted Brussels sprouts is a nutritious, healthy dish that pairs flaky, zesty lemon-herb cod with crispy, caramelized Brussels sprouts, creating a balanced and flavorful meal. Quick to prepare and perfect for any occasion, it’s rich in omega-3s and fiber. The oven’s even cooking delivers a guilt-free indulgence that’s both satisfying and wholesome, ideal for a light yet hearty dinner.

Recipe Tips and Tricks

Pat Cod Dry: Removes moisture for a better sear.
Trim Sprouts Evenly: Halve for uniform roasting.
Don’t Overcrowd: Arrange in a single layer for crispiness.
Use Fresh Herbs: Enhances flavor over dried varieties.
Check Doneness: Cod should flake easily, sprouts should be tender.
Add Lemon Last: Prevents overcooking the zest.
Stir Sprouts Halfway: Ensures even browning.
Rest Before Serving: Allows flavors to meld.
Serve Warm: Maximizes the lemon-herb contrast.
Store Separately: Keeps textures intact if needed.

Yield: 4 servings

Baked Lemon Herb Cod with Roasted Brussels Sprouts

Flaky lemon herb cod with roasted Brussels sprouts, healthy main.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

¼ tsp black pepper
½ tsp salt
1 lb Brussels sprouts
1 lemon (zested and juiced)
1 tbsp melted butter
1 tsp chopped thyme
2 cloves garlic, minced
2 tbsp grated Parmesan cheese (optional)
2 tbsp olive oil
4 cod fillets (6 oz each)

Instructions

Preheat Oven: Set oven to 400°F and line a baking sheet with parchment paper.
Prep the Brussels Sprouts: Rinse Brussels sprouts, trim the ends, halve them, and toss with 1 tbsp olive oil, half the garlic, salt, and pepper. Spread on half the baking sheet.
Prepare the Cod: Pat cod fillets dry and place on the other half of the baking sheet. Brush with melted butter and sprinkle with remaining garlic, thyme, salt, pepper, and half the lemon zest.
Add Lemon Juice: Drizzle lemon juice over the cod fillets for a zesty kick.
Roast Initially: Bake for 10 minutes, then remove the sheet and stir the Brussels sprouts for even cooking.
Continue Roasting: Return to the oven and bake for another 10-15 minutes until the cod flakes easily and Brussels sprouts are tender and slightly charred.
Check Doneness: Ensure cod reaches an internal temperature of 145°F and sprouts are caramelized.
Add Cheese: If using, sprinkle Parmesan over the Brussels sprouts during the last 2 minutes of cooking.
Rest the Dish: Remove from the oven and let rest for 5 minutes. Garnish with remaining lemon zest.
Serve and Enjoy: Serve warm and savor this fresh, flavorful meal!

Notes

Pat cod dry for a better sear; trim Brussels sprouts evenly.
Stir sprouts halfway for uniform roasting; adjust seasoning to taste.
Store leftovers promptly to maintain freshness; reheat to restore texture.
This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 334Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 109mgSodium 524mgCarbohydrates 11gFiber 4gSugar 3gProtein 45g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cod Fillets (4, 6 oz each): Fresh or thawed, for tender texture.
Brussels Sprouts (1 lb): Halved, fresh for best roasting.
Lemon (1, zested and juiced): Adds bright, tangy flavor.
Olive Oil (2 tbsp): Extra virgin for a fruity note.
Thyme (1 tsp, chopped): Fresh for aromatic depth.
Garlic (2 cloves): Minced for savory richness.
Salt (½ tsp): Enhances flavor; adjust to taste.
Black Pepper (¼ tsp): Adds a subtle kick.
Parmesan Cheese (2 tbsp, grated, optional): For a cheesy finish.
Butter (1 tbsp, melted): Unsalted, for cod moisture.

Variations and Substitutions

Fish Swap: Use haddock or tilapia; adjust cooking time.
Veggie Swap: Substitute with broccoli or cauliflower.
Oil Swap: Use avocado oil or omit for oil-free.
Herb Options: Replace thyme with rosemary or dill.
Citrus Swap: Use lime instead of lemon for a twist.
Cheese Swap: Use nutritional yeast for dairy-free.
Butter Swap: Use ghee or coconut oil.
Low-Sodium: Reduce or skip salt based on cheese.

Storage Options

Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
Freezer: Freeze cooked cod and sprouts separately for up to 1 month; thaw in fridge.
Reheating: Warm in oven at 350°F for 10-15 minutes.