Baked Cod with Fresh Herb Crust and Lemon-Roasted Brussels Sprouts
Equipment
- Baking Sheet
- Mixing Bowl
- Oven
Ingredients
- 4 cod fillets (6 oz each)
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup panko breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- Zest and juice of 2 lemons
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the panko breadcrumbs, parsley, thyme, lemon zest, minced garlic, 1 tablespoon olive oil, salt, and pepper. Stir until the mixture is evenly moistened.
- Pat the cod fillets dry and place them on one half of the prepared baking sheet. Press the herb crust mixture firmly onto the top of each fillet.
- Toss the Brussels sprouts with the remaining 2 tablespoons olive oil, lemon juice, and a light sprinkle of salt and pepper. Spread them on the other half of the baking sheet in a single layer.
- Bake for 18 to 22 minutes until the cod reaches an internal temperature of 145°F and the crust is golden. The Brussels sprouts should be tender with some browned edges.
Notes
Serve the cod and sprouts straight from the oven so the crust stays crisp. If the sprouts finish roasting first, remove them with a spatula and keep the cod in a few extra minutes. Leftovers reheat best in a 350°F oven for 8 minutes to restore texture rather than using a microwave.
Course: Main Course
Cuisine: Mediterranean
Equipment: Baking Sheet, Mixing Bowl, Oven
Cuisine: Mediterranean
Equipment: Baking Sheet, Mixing Bowl, Oven