Baked Cod with Roasted Brussels Sprouts and Baby Reds

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A lot of times I cook without a recipe, making stuff up, tasting and perfecting as I go. This was one of those times. So bear with me and the fact that I have no exact measurements.

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I bought some fresh Cod at the fish counter at Wegmans and couldn’t wait to get it home and try something new. I pulled out my Flavor Bible, which is a phenomenal book that allows you to search complimentary combinations for particular ingredients. Basically you would look up cod and see what ingredients pair well with it. I found that garlic, butter and chives all did as well as potatoes. I was very excited about this as I had all of those ingredients on hand and our chives had been growing nicely in our yard for a couple of weeks. I decided to bake the fish with a very light coating of butter (I have been using ghee, an Indian clarified butter that I was using while on my cleanse), chives, lemon juice, garlic, salt and pepper. I also had both brussels sprouts and baby red potatoes from the farmers market that sounded like the perfect match with the rosemary I had also just bought. This was a delicious and light meal.

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Roasted Brussels Sprouts and Baby Red Potatoes

brussels sprouts halved

baby red potatoes cut into wedges

1 T olive oil

2 T rosemary, chopped

sea salt

pepper

1 garlic clove, minced

Preheat oven to 450°F

Place the cut brussels sprouts and potatoes on a cookie sheet or in a roasting pan, drizzle olive oil over, evenly sprinkle the rosemary, garlic, salt and pepper over the top. With your hands gently toss the ingredients together. If they feel a bit too dry, add little more olive oil.

Roast for about 30-45 minutes depending on how you like them. We like our roast veggies dark and crispy so we leave them in as long as possible.

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Baked Cod with Lemon and Chives

2 fillets of cod

1 lemon

1 bunch of chives, chopped

1 T of unsalted butter

1 garlic clove, minced

sea salt

pepper

Squeeze the juice of half of the lemon over the fish, place a small amount of butter on each fillet (I probably used about a tablespoon between the two fillets), sprinkle the garlic, salt, pepper and chives over the fish. Bake for approx 15 minutes at 450°F at the end of your veggies roasting. The fish should be white and easily flake with a fork. Serve the fish with lemon wedges.

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3 Responses

  1. letta says:

    mmm… one of my favorite ways to do brussels sprouts! i can already tell i’m going to love watching this blog develop and trying out all of your recipes. xoxo

    • Tasty Yummies says:

      One of my favorite ways too, I roast brussels sprouts way too much. Thanks lady, I hope I can keep the blog interesting enough and give peeps a reason to come back. Thanks again for your help with naming it.

  2. […] I (Monica) usually post a food post on Thursday and they are usually treats.  I rarely post meals because meals are more essential than they are a treat. I figured I would change it up so that you don’t get the idea that all we eat are sweets. I followed this recipe. […]

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