Baked Cod with Roasted Brussels Sprouts and Sweet Potato
Flaky white fish seasoned with herbs and lemon, paired with crispy roasted Brussels sprouts and creamy sweet potato for a light yet satisfying dinner
Baked Cod with Roasted Brussels Sprouts and Sweet Potato is a dinner recipe ready in about 35 minutes. Each serving has approximately 504 kcal, 38g protein, 50g carbs, 17g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Peel sweet potato and cut into 2cm cubes
Trim Brussels sprouts and cut them in half
Toss sweet potato and Brussels sprouts with 10ml olive oil, salt, and pepper
Spread on a baking sheet and roast for 20 minutes
Place cod fillet on a piece of parchment paper
Drizzle with remaining 5ml olive oil and squeeze of fresh lemon juice
Season with fresh thyme, salt, and pepper
After vegetables have roasted for 20 minutes, add cod to the oven
Bake cod for 12-15 minutes until it flakes easily with a fork
Serve cod with roasted vegetables and additional lemon wedges