Baked Cod with Roasted Brussels Sprouts and Butternut Squash
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