Baked Cod Fillets With Brussels Sprouts

🧂 Ingredients

• 2 cloves garlic

  large, finely diced or grated
• ½ long red chilli

  finely diced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• ½ teaspoon sea salt
• 3 tablespoons olive oil
• Juice of ½ lemon

  about 2-3 tablespoons
• 4 cod fillets

  140-150 g / 5 oz. each
• 350 g Brussels sprouts

  cut in halves (0.7 lbs.)
• 10-12 cherry tomatoes
• ½ teaspoon salt
• Zest of ½ lemon
• 2 tablespoons olive oil

Instructions

• 1 Preheat the oven to 200 C / 400 F.
• 2 In a small bowl, mix together the garlic, chilli, spices, sea salt, olive oil
  and lemon juice.
• 3 Place a piece of parchment/baking paper over a flat oven sheet pan and grease
  with a little olive oil. Place the cod fillets in the middle and top each fillet
  with equal amounts of the spice mix.
• 4 Cut the larger Brussels sprouts in half and leave the small ones whole.
• 5 Scatter the Brussels sprouts around the cod and place a few tomatoes on top.
  Sprinkle with some sea salt and lemon zest, and drizzle with extra olive oil.
• 6 Place the tray in the hot oven, middle shelf, for 20 minutes. Once ready, serve
  while hot with a side salad. Store leftover fish and veggies in the fridge for
  2-3 days in an airtight container.

Nutrition Info