Baked cod with a crunchy nut crust and caramelized balsamic-drizzled winter vegetables combined on one sheet pan for a healthy and easy dinner.
Course: Main Course
Keyword: cod dinner, sheet pan fish
Author: Jovita | Yummy Addiction
For the vegetables:
1lb. (450g)brussels sprouts, halved
1lb. (450g)butternut squash, peeled and chopped into 1-inch (2.5cm) cubes
2tablespoonsolive oil, divided
sea salt, to taste
For the cod:
46 oz. (170g)cod fillets
5tablespoonsolive oil, divided
1/4cupchopped fresh parsley
1/2cupfinely chopped almonds
apinchground black pepper
For the balsamic sauce:
1/4teaspoonsalt, or to taste
1/8teaspoonground black pepper, or to taste
Preheat the oven to 400°F (200°C).
Arrange the brussels sprouts and butternut squash in a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt to taste. Roast for 20 minutes.
In a medium bowl, combine half of the olive oil (3 tablespoons), lemon juice, garlic, parsley, almonds, and paprika. Mix well. Set aside.
Remove the vegetables from the oven and toss. Make some space for the fish and place the cod fillets on the baking sheet. Sprinkle with salt and pepper and drizzle with the remaining 2 tablespoons olive oil.
Top each cod fillet with about a tablespoon of the almond mixture. Press with a back of a spoon to ensure the mixture adheres well.
Return to the oven and continue roasting for additional 12-15 minutes depending on the thickness of the cod.
The balsamic sauce.
Meanwhile, prepare the balsamic sauce by combining the olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper in a bowl.
Drizzle the vegetables and the fish with the balsamic sauce and serve.
The cod crust idea adapted from Chef Oropeza Dia a Dia No. 69.