Baked Cod with Roasted Brussels Sprouts and Baby Reds

Share This

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.

IMG_8156

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.

IMG_8166_2

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.

IMG_8137_2

IMG_8157

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.

IMG_8177_2

Did you make this recipe - or any others from the TY archives?

Share your photos on Instagram, tag @bethmanosbrickey and include the hashtag #tastyyummies

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. […]

Leave a Comment

Your email address will not be published. Required fields are marked *

STILL HUNGRY FOR MORE?

Sign up for the Tasty Yummies email list and receive notifications when new posts go live, plus get you’ll get exclusive offers, downloads, recipes and more!

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.