| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 4 carrots, halved lengthwise and cut into 1-inch pieces
- 2 red onions, cut into 1/2-inch wedges
- 3 slices bacon, chopped
- 2 teaspoons fresh thyme, plus 4 sprigs
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 6-ounce skinless Pacific cod fillets
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.
- Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.
Nutrition Facts
| Calories | 410 |
| Total Fat | 20 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 94 milligrams |
| Sodium | 978 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 9 grams |
| Protein | 35 grams |
| Sugar | 9 grams |
Reviews
Temperature too high for my oven veggies only took 10 minutes so I cooked veggie and fish separately. And instead of carrots I used cauliflower.
This was soooo good and easy to make. I added some sweet potato instead of carrots and it was great.
Really good! I used leeks instead of red onion! Absolutely delicious!
Added a few more bacon slices and parsnips. So good!
Great quick recipe for dinner and very tasty. This is a $35 plate in any restaurant! I was hesitant of the high temperature for roasting at 475 degrees and did shorten the length of oven time. Just keep an eye on it. The other observation is cod is very aromatic! If someone walks into the kitchen they’ll ask what stinks! However fish did not taste fishy, just really nice. Serves up beautifully!
Tested great with cod! I have also used tilapia and orange ruffey. Great change especially if you eat lots of fish. The tilapia was a thinner cut so I only cooked 7 minutes
This was very good! I cooked the fish and the veggies on separate sheets, did more Brussels and less carrots. Liked the idea of heating the pan in the oven while the oven preheated. Helped to char the veggies. Family enjoyed!
Substituted with broccoli, white onions & rosemary. All other instructions were the same. Sooo goood!!!
Too high of temperature for my oven. By the time I took out the veggies, they were burnt so when I added the cod, I covered with foil and lowered temp to 425
Loved this dish, everything was fresh and tasty! Easy preparation and minimal clean up.