Easy Baked Lemon Herb Cod Recipe with Perfect Roasted Brussels Sprouts

Let me tell you, the scent of fresh lemon mingling with fragrant herbs and the gentle roasting aroma of Brussels sprouts is enough to make anyone’s mouth water. The first time I baked this Easy Baked Lemon Herb Cod with Roasted Brussels Sprouts, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my grandma used to make a fish dish that had that same bright, comforting feel. Years ago, I tried to recreate that magic, and this recipe is what I landed on after many attempts (and a few kitchen mishaps). Honestly, my family couldn’t stop sneaking the cod off the baking sheet and the sprouts off the pan—(and I can’t really blame them).

Let’s face it, this recipe is dangerously easy but delivers pure, nostalgic comfort every time. It’s perfect for those busy weeknights when you want something wholesome without fuss, or for impressing friends at a casual dinner. You know what? It’s a total game-changer for anyone who thinks healthy meals have to be boring. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family dinners and even gifting at potlucks. If you’re looking for a dish that feels like a warm hug on a plate, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This Easy Baked Lemon Herb Cod recipe with perfectly roasted Brussels sprouts isn’t just another fish dinner—it stands out for plenty of reasons. After countless trials, I can say with confidence:

• Quick & Easy: Ready in under 30 minutes, making it perfect for hectic weeknights or last-minute cravings.
• Simple Ingredients: No need for fancy or hard-to-find items; you probably already have most of these in your kitchen.
• Perfect for Any Occasion: Whether it’s a cozy family dinner or a casual get-together, this meal fits right in.
• Crowd-Pleaser: Kids and adults alike love it—trust me, I’ve seen the evidence in disappearing plates.
• Unbelievably Delicious: The lemon-herb combo brightens the tender cod, while the roasted Brussels sprouts add that perfect caramelized bite.

What makes this recipe different? Well, it’s all about the balance. I blend fresh herbs with a touch of garlic and butter to keep the cod moist and flavorful without overpowering its natural taste. The Brussels sprouts roast to golden perfection with just the right amount of crispness on the edges. Honestly, after the first bite, you’ll close your eyes and nod—this is comfort food with a fresh twist. Plus, it’s healthy enough to feel good about, but tasty enough to impress even the pickiest eaters.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and substitutions are easy if needed.

• For the Cod:
• 1 ½ pounds (680 g) fresh cod fillets, skin removed (choose firm, fresh fish for best results)
• 2 tablespoons unsalted butter, melted (adds richness and moisture)
• 2 tablespoons fresh lemon juice (brightens flavor)
• 1 teaspoon lemon zest (for that citrus punch)
• 2 cloves garlic, minced (garlic is a must here!)
• 1 tablespoon fresh parsley, chopped (feel free to swap with fresh dill or thyme)
• Salt and freshly ground black pepper, to taste
• For the Roasted Brussels Sprouts:
• 1 pound (450 g) fresh Brussels sprouts, trimmed and halved (small to medium size works best)
• 2 tablespoons olive oil (extra virgin preferred for flavor)
• Salt and pepper, to taste
• Optional: 1 teaspoon balsamic vinegar (adds a subtle tang and depth)

If you want to switch things up, almond flour can be sprinkled on the cod for a light crust, or you can swap olive oil for avocado oil if you prefer. For those avoiding dairy, simply replace butter with dairy-free margarine or olive oil. In summer, fresh herbs picked from the garden bring an unbeatable aroma and taste!

Equipment Needed

• Baking sheet or roasting pan (a rimmed sheet is best to catch any drips; I find a heavy-duty aluminum sheet works great)
• Mixing bowls (for tossing sprouts and mixing herb butter)
• Sharp knife and cutting board (for trimming Brussels sprouts and zesting lemons)
• Citrus zester or microplane (for that fresh lemon zest)
• Measuring spoons and cups (accuracy makes a difference here)
• Oven mitts and a timer (safety first!)

Don’t have a zester? No worries—use a fine grater or carefully slice thin strips from the lemon peel, avoiding the bitter white pith. A silicone spatula helps gently transfer the cod without breaking it. For those watching the budget, any sturdy baking sheet will do; no need for fancy equipment here.

Preparation Method

1. Preheat your oven to 400°F (200°C). This temperature is perfect for roasting Brussels sprouts to a golden crisp while baking the cod gently.
2. Prepare the Brussels sprouts: Trim the ends and halve the sprouts. Toss them in a bowl with 2 tablespoons olive oil, salt, and pepper. If using balsamic vinegar, drizzle it in now. Spread them out evenly on one side of the baking sheet. (Make sure they’re in a single layer to roast evenly.)
3. Make the lemon herb butter: In a small bowl, combine the melted butter, fresh lemon juice, lemon zest, minced garlic, and chopped parsley. Season with a pinch of salt and pepper. Mix well—this will be the star glaze for your cod.
4. Prepare the cod fillets: Pat the fish dry with paper towels to remove excess moisture (this helps it bake without steaming). Place the fillets on the other side of the baking sheet, leaving a little space between them.
5. Brush the lemon herb butter generously over each cod fillet. Don’t skimp here—this coating keeps the fish moist and bursting with flavor as it bakes.
6. Bake for 15-18 minutes, or until the cod flakes easily with a fork and the Brussels sprouts are tender with caramelized edges. (Check the sprouts at 12 minutes and give them a quick toss if needed for even roasting.)
7. Remove from oven and let rest for a couple of minutes. This short pause lets juices redistribute and flavors settle.
8. Serve immediately. I like to garnish with a few extra lemon slices and a sprinkle of fresh parsley for that inviting look.

Sometimes, the fish might cook faster depending on thickness—keep an eye on it around minute 14 to avoid drying out. If your sprouts are roasting unevenly, try pushing the thicker halves toward the hotter edges of the pan. Trust me, little tweaks like these make all the difference.

Cooking Tips & Techniques

Here are some insider tips I picked up the hard way while perfecting this recipe. First off, always pat your cod dry before baking—wet fish steams rather than bakes, and that’s no fun. When tossing Brussels sprouts, make sure they’re well coated but not drowning in oil; too much oil will make them soggy instead of crispy.

Another thing: don’t overcrowd your baking sheet. Give the sprouts and fish plenty of breathing room so heat circulates properly. I once tried cramming everything onto a small pan, and the sprouts came out steamed and limp. Lesson learned!

Timing is key for this dish. Start your Brussels sprouts first since they take a bit longer, then add the cod halfway through if you’re tight on time. This multitasking approach keeps everything fresh and hot.

Lastly, fresh herbs make a huge difference here. I usually grab parsley from my windowsill garden, but thyme or dill work beautifully too. If you don’t have fresh, dried herbs can work—just use about a third of the amount and add them earlier to bloom in the butter.

Variations & Adaptations

Want some fun twists? Here are a few ways to switch things up:

• Dietary Adaptation: Swap cod for salmon or halibut if you prefer richer fish. For a vegan option, try firm tofu marinated with lemon and herbs and roast Brussels sprouts with nutritional yeast for a cheesy flavor.
• Seasonal Variation: In fall, swap Brussels sprouts with roasted butternut squash or sweet potatoes for a sweeter side. Summer calls for green beans tossed in lemon and herbs instead.
• Flavor Boost: Add a sprinkle of red pepper flakes to the herb butter for a little heat. Or toss the Brussels sprouts with a handful of toasted almonds or pine nuts right before serving for crunch.

Personally, I’ve tried adding a drizzle of honey to the lemon herb butter for a slightly sweet contrast. It’s unexpected but totally works when you want to shake up the usual routine.

Serving & Storage Suggestions

Serve this Easy Baked Lemon Herb Cod warm, straight from the oven, with a wedge of fresh lemon on the side. The bright citrus pairs beautifully with the tender fish and caramelized Brussels sprouts. For a complete meal, consider adding a light quinoa salad or some roasted baby potatoes tossed in olive oil and herbs.

If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a low oven (about 300°F/150°C) for 10-15 minutes to keep the fish moist. Avoid microwaving if you can—cod can get rubbery that way.

Flavors actually develop nicely overnight, especially the roasted sprouts. So if you’re prepping ahead, this recipe keeps well and tastes even better the next day.

Nutritional Information & Benefits

This meal is a wholesome choice packed with protein, vitamins, and healthy fats. A serving of cod (about 6 ounces/170 g) provides roughly 120 calories and is an excellent source of lean protein and omega-3 fatty acids, great for heart and brain health.

Brussels sprouts bring fiber, vitamin C, and antioxidants, supporting digestion and immunity. Using olive oil ensures you’re getting heart-friendly monounsaturated fats. This dish is naturally gluten-free and low-carb, making it suitable for a variety of dietary preferences.

Just a heads up—if you’re allergic to fish or garlic, you’ll want to skip or substitute those ingredients accordingly. For me, this recipe hits the sweet spot between healthy and satisfying, making it a regular in my wellness-focused meal plan.

Conclusion

Easy Baked Lemon Herb Cod with Roasted Brussels Sprouts is a recipe worth trying if you want a quick, tasty, and nutritious meal that feels like a treat without the fuss. You can easily customize the herbs, sides, and seasonings to your liking, making it your own. I love this recipe because it brings back memories of family dinners while fitting perfectly into my busy lifestyle.

If you give it a try, I’d love to hear how you put your own spin on it—drop a comment or share your favorite tweaks! Trust me, once you taste this combo, you’ll find yourself coming back to it again and again. Happy cooking and enjoy every bite!

FAQs

Can I use frozen cod for this recipe?

Yes! Just make sure to thaw it completely and pat it dry before baking to avoid excess moisture.

How do I know when the cod is cooked?

The fish flakes easily with a fork and looks opaque all the way through. Usually, 15-18 minutes at 400°F (200°C) does the trick.

Can I prepare the Brussels sprouts ahead of time?

Absolutely. You can trim and halve them the day before and store in the fridge. Toss with oil and seasoning right before roasting.

What can I substitute if I don’t have fresh herbs?

Dried herbs work in a pinch—use about one-third the amount and mix them into the butter earlier to release flavor.

Is this recipe suitable for meal prep?

Definitely. It reheats well in the oven and keeps flavors fresh, making it a great option for make-ahead lunches or dinners.

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