Introduction
This Mediterranean-inspired seafood dish represents the perfect marriage of simplicity and sophistication. Dating back to coastal European fishing communities, cod has long been celebrated for its versatile, mild flavor and flaky texture. While traditionally preserved through salting, modern preparations like this one showcase the fish's natural delicate taste. The addition of Brussels sprouts, once primarily a Northern European vegetable, has gained global popularity in recent years due to innovative cooking methods that transform them from much-maligned to much-desired. This particular preparation method, roasting them until caramelized with garlic, has converted countless skeptics into Brussels sprouts enthusiasts.
Ingredients
• 1.5 pounds fresh cod fillets (about 4 pieces, 6 oz each), pin bones removed
• 1 pound Brussels sprouts, trimmed and halved lengthwise
• 4 cloves garlic, minced
• 3 tablespoons extra virgin olive oil, divided
• 1/2 cup fresh breadcrumbs (preferably from day-old rustic bread)
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 lemon, cut into wedges for serving
Step 1:
Preheat oven to 425°F (220°C). Position rack in middle of oven.
Step 2:
Toss halved Brussels sprouts with 2 tablespoons olive oil, half the minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large rimmed baking sheet. Arrange cut-side down.
Step 3:
Roast Brussels sprouts for 15 minutes until they begin to brown on the bottom.
Step 4:
While Brussels sprouts roast, combine breadcrumbs, parsley, thyme, lemon zest, remaining garlic, remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
Step 5:
Remove baking sheet from oven, push Brussels sprouts to one side. Pat cod fillets dry and place on empty side of baking sheet.
Step 6:
Press herb-breadcrumb mixture evenly onto top of each cod fillet.
Step 7:
Return to oven and roast for 10-12 minutes until fish flakes easily and Brussels sprouts are caramelized.
Q: How do I know when the cod is done?
A: The fish should flake easily with a fork and appear opaque throughout.
Q: Can I make this ahead of time?
A: While best served fresh, you can prep the breadcrumb mixture and trim Brussels sprouts up to 24 hours in advance.
Q: Why are my Brussels sprouts not caramelizing?
A: Ensure they're dry before roasting and placed cut-side down with enough space between them.
• For the cod, look for thick fillets of similar size to ensure even cooking.
• Fresh breadcrumbs can be substituted with panko for extra crunch.
• Haddock or halibut can be used instead of cod.
• Brussels sprouts should be uniform in size for even roasting.
• Contains gluten (breadcrumbs), can be made gluten-free with GF breadcrumbs.
• Fresh herbs can be substituted with dried (use 1/3 the amount).
Serve each cod fillet with a portion of Brussels sprouts and a lemon wedge for squeezing over the fish.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through.
Start Brussels sprouts first as they take longer to cook. Prepare the breadcrumb mixture while they're roasting to optimize time.
- Don't overcrowd the Brussels sprouts - they need space to caramelize
- Ensure cod fillets are completely dry before adding breadcrumb topping
- Check fish doneness at 10 minutes to avoid overcooking
For a dairy-free version, skip breadcrumbs and use crushed nuts. For gluten-free, substitute regular breadcrumbs with gluten-free alternatives.
Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. A light green salad makes an excellent side dish.
Best in fall and winter when Brussels sprouts are in season, but available year-round
Contains gluten (breadcrumbs), fish (cod). May contain traces of dairy depending on breadcrumb source.
