Baked Cod with Roasted Brussels Sprouts and Butternut Squash

Delight in the simple elegance of this baked cod dish. The mild, flaky fish is perfectly complemented by the caramelized sweetness of roasted Brussels sprouts and butternut squash.

This combination not only offers a symphony of flavors but also a nutrient-dense meal rich in omega-3 fatty acids, fiber, and vitamins. The contrasting textures and colors make for a visually stunning plate that’s as nourishing as it is delicious.

It’s an ideal choice for those looking to incorporate more fish into their diet in a delightful way.

Baked Cod with Roasted Brussels Sprouts and Butternut Squash

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

  

• 4 cod fillets 6 oz each
• 1 lb Brussels sprouts halved
• 1 small butternut squash peeled and cubed
• 2 tbsp olive oil
• 1 lemon
• 2 cloves garlic minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

 

• Preheat oven to 400°F (200°C).
• Toss Brussels sprouts and butternut squash with 1 tbsp olive oil, garlic, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
• Season cod with salt, pepper, and remaining olive oil. Place on another baking sheet.
• When vegetables are almost done, add the cod to the oven and bake for 10-12 minutes until it flakes easily.
• Serve cod with roasted vegetables and lemon wedges.

Notes

Nutritional Information (per serving):

• Calories: 300
• Protein: 25g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 8g
• Sodium: 350mg

 

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Keyword Brussels Sprouts, Butternut Squash, Cod

Cooking Tips:

• Cut Brussels sprouts and butternut squash into similar-sized pieces for even roasting.
• Don’t overcook the cod; it’s done when it flakes easily with a fork.

Equipment Needed:

• Two baking sheets
• Parchment paper (optional, for easier cleanup)

Substitutions:

• Any white fish like haddock or halibut can replace cod.
• Swap butternut squash for sweet potatoes or pumpkin.
• Use broccoli or cauliflower instead of Brussels sprouts if preferred.