Go Back
Baked Cod with Roasted Brussels Sprouts and Sweet Potatoes
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Oven

Ingredients
  

  • 4 (6-ounce) cod fillets
  • 1 pound Brussels sprouts, halved
  • 2 large sweet potatoes, peeled and cubed
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 425°F.
  • Place the Brussels sprouts and sweet potatoes in a large mixing bowl. Add 2 tablespoons of olive oil, the minced garlic, rosemary, paprika, salt, and pepper. Toss until the vegetables are evenly coated.
  • Spread the vegetables in a single layer on a large baking sheet. Roast for 15 minutes.
  • While the vegetables roast, pat the cod fillets dry and brush them with the remaining tablespoon of olive oil. Sprinkle with salt and pepper.
  • Remove the baking sheet from the oven and nestle the cod fillets among the vegetables. Return the sheet to the oven and roast for 12 to 15 minutes more, until the fish flakes easily with a fork and the vegetables are tender and browned at the edges.
  • Remove from the oven and serve immediately with lemon wedges and a sprinkle of fresh parsley.

Notes

Cut the Brussels sprouts in half so they cook evenly and get crisp edges. If you prefer a brighter flavor, squeeze the lemon over the fish right after it comes out of the oven. Leftovers reheat best in a 350°F oven for 8 to 10 minutes to keep the vegetables from turning soggy.
Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl, Oven