Ingredients
For the Cod:
1 lb cod fillets, cut into 4 pieces
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
½ tsp dried oregano
¼ tsp salt
For the Brussels Sprouts:
1 lb Brussels sprouts, halved
1 tbsp olive oil
Salt & pepper to taste
Optional for Serving:
Cooked rice or quinoa
Lemon wedges
Fresh parsley
Instructions
Roast Brussels Sprouts:
Preheat oven to 425°F (220°C). Toss Brussels sprouts with 1 tbsp olive oil, salt & pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.
Prepare Cod:
While sprouts roast, mix olive oil, garlic, lemon juice, oregano, and salt. Rub over cod.
Cook Cod:
Heat a skillet over medium heat. Cook cod for 3–4 minutes per side until flaky and golden.
Assemble Bowls:
Serve cod over rice or quinoa with roasted sprouts. Add lemon wedges and parsley if desired