Pan-Seared Cod with Roasted Brussels Sprouts
Crispy-skinned cod with caramelized Brussels sprouts and a bright lemon butter sauce. A simple, elegant winter meal that celebrates seasonal produce.
Ingredients
For the Brussels Sprouts
- 400g Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper
- 2 cloves garlic, minced
- Zest of 1 lemon
For the Cod
- 2 cod fillets (~150g each), skin on
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp butter
- Juice of 1 lemon
- Fresh parsley, chopped
- 1 tbsp capers (optional)
To Serve
- Baby potatoes or crusty bread
- Lemon wedges
Instructions
Roast the Brussels sprouts: Preheat oven to 220°C. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet cut-side down. Roast for 20-25 minutes until golden and crispy.
Prepare the cod: While sprouts roast, pat cod fillets dry with paper towels. Season both sides generously with salt and pepper.
Cook the cod: Heat olive oil in a large pan over medium-high heat. Place cod skin-side down and press gently with a spatula for 10 seconds. Cook for 4-5 minutes without moving until skin is crispy. Flip and cook for 2-3 minutes more until just cooked through. Remove to a plate.
Make the lemon butter: In the same pan, add butter, lemon juice, and capers if using. Swirl until butter melts and sauce comes together.
Finish the sprouts: When Brussels sprouts are done, toss with minced garlic and lemon zest while still hot.
Serve: Plate the cod with Brussels sprouts alongside. Drizzle with lemon butter sauce and garnish with fresh parsley. Serve with baby potatoes or crusty bread.
Notes
- Fish substitution: This works equally well with haddock or halibut
- Vegetable variations: Try this with roasted kale or broccolini instead
- Make it richer: Add a dollop of crème fraîche to the lemon butter
- Crispy skin secret: Make sure the fish is completely dry before cooking and don’t move it once it hits the pan