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Easy Baked Lemon Herb Cod Recipe with Perfect Roasted Brussels Sprouts

baked lemon herb cod - featured image
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A quick and easy baked cod recipe flavored with lemon and herbs, paired with perfectly roasted Brussels sprouts for a wholesome, comforting meal.

Ingredients

Scale
  • 1 ½ pounds (680 g) fresh cod fillets, skin removed
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450 g) fresh Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Optional: 1 teaspoon balsamic vinegar

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the ends and halve the Brussels 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 in a single layer.
  3. 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.
  4. Pat the cod fillets dry with paper towels. Place the fillets on the other side of the baking sheet, leaving space between them.
  5. Brush the lemon herb butter generously over each cod fillet.
  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 toss if needed for even roasting.
  7. Remove from oven and let rest for a couple of minutes.
  8. Serve immediately, garnished with extra lemon slices and fresh parsley if desired.

Notes

Pat cod dry before baking to avoid steaming. Do not overcrowd the baking sheet to ensure even roasting. Check Brussels sprouts at 12 minutes and toss if needed. Fresh herbs are preferred but dried herbs can be used at one-third the amount. For dairy-free, substitute butter with margarine or olive oil. Leftovers keep well for up to 2 days refrigerated and reheat gently in the oven.

Nutrition

Keywords: baked cod, lemon herb cod, roasted Brussels sprouts, easy fish recipe, healthy dinner, quick weeknight meal

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