Lemony Roasted Brussels Sprouts & Cod with Lemon Cream


I’m already of the humble opinion that brussels sprouts can do no wrong. And then I go and discover this little lemony treat…and yep….I like them even better than before! It’s subtle yet savory; zesty yet ever so slightly sweet with the occasional caramelized crisp piece. Can you tell I’m in love?

And so good paired with a great piece of fish (I opted for Cod) and Lemon Cream. If you know me, you know I love a good cream sauce on nearly anything, and this one is one of my favorites!

For the brussels sprouts, I added almonds but they can absolutely be eliminated if you are currently excluding them.

Yield: 2

Lemony Roasted Brussels Sprouts & Cod with Lemon Cream

prep time: 15 minscook time: 30 minstotal time: 45 mins


Brussels Sprouts
  • Approx 3/4 lb Brussels Sprouts, shredded
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1-1.5 tsp sea salt
  • 1 tsp garlic powder
  • 1/4 cup slivered almonds (optional)
Cod with Lemon Cream
  • 2 cod steaks
  • 1 tbsp olive oil
  • 1 can full fat coconut cream
  • 2 tbsp lemon juice, divided
  • 1 tsp sea salt plus a pinch
  • 1 tsp onion powder
  • 1 tsp garlic powder


For the Brussels Sprouts
  1. Preheat oven to 400 degrees.
  2. Toss the shredded Brussels sprouts with all ingredients (except almonds).
  3. Spread them out over a baking sheet lined with parchment paper.
  4. Bake 12-15 minutes, stirring a couple of times to get a nice roast throughout.
  5. Remove from oven and stir in almonds if using them.
For the Cod and Lemon Cream
  1. Place the cod in small sheets of foil. Pour the olive oil, 1 tbsp olive oil and a pinch of salt over the cod. Wrap up the foil to close, and bake for 12-15 minutes (at 400) along with the brussels sprouts.
  2. In a nonstick skillet (preferably ceramic), combine the coconut cream and remaining ingredients.
  3. Heat until well combined and pour over the cod upon serving.
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