Baked Cod with Brussels Sprouts, Potatoes and Lemon Parsley Butter

Tender cod baked in the oven rests on potatoes and Brussels sprouts, served with a butter flavored with lemon and parsley. An autumnal dish that comes together with just a few simple steps.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 300 g Cod fillet
• 400 g Waxy potatoes
• 250 g Brussels sprouts
• 20 g Butter
• 1 tbsp Olive oil
• 1 pc Lemon, organic
• 0.5 bunch Flat-leaf parsley
• 1 pc Garlic clove
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Wash the potatoes and cut them into wedges about 1.5 cm thick. Toss with a tablespoon of olive oil, salt and pepper and spread them out on a baking sheet.
3. Pre-bake the potatoes in the oven for 20 minutes.
4. Remove the outer leaves of the Brussels sprouts, cut a cross into the stems and halve the sprouts. Toss with salt and a little oil.
5. Add the Brussels sprouts to the potatoes on the baking sheet and bake for another 15 minutes.
6. Scrub the lemon well in hot water, finely grate the zest and squeeze out half of the juice. Finely chop the parsley and finely grate the garlic.
7. Mix the butter with the lemon zest, garlic and parsley and season with salt and pepper.
8. Pat the cod dry, season with salt and pepper and drizzle with a little lemon juice.
9. Take the baking sheet out of the oven, place the fish between the potatoes and Brussels sprouts and spread half of the herb butter over it.
10. Continue baking everything for 10 to 12 minutes, until the fish flakes easily and is no longer translucent at the center.
11. Serve the fish with the remaining herb butter. The rest of the lemon, cut into wedges, goes well with it.