Miso Glazed Cod and Roasted Brussels Sprouts with Lemon Aioli Sauce 🐟
Ingredients:
For the Cod:
1 pound cod fillets
1 tablespoon olive oil
1 tablespoon miso paste
1 teaspoon honey
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Brussels Sprouts:
1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Lemon Aioli Sauce:
1/2 cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
Marinate the Cod: In a bowl, combine cod with olive oil, miso paste, honey, garlic powder, salt, and pepper. Marinate for at least 30 minutes, or up to 2 hours.
Roast the Brussels Sprouts: Preheat oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper. Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender-crisp.
Grill the Cod: Preheat grill to medium-high heat. Grill the cod for 2-3 minutes per side, or until cooked through.
Make the Lemon Aioli Sauce: In a small bowl, whisk together mayonnaise, lemon juice, garlic, salt, and pepper.
Assemble: Arrange the roasted Brussels sprouts on a platter. Top with grilled cod and drizzle generously with the Lemon Aioli Sauce.
Tips:
You can use any type of cod you like for this recipe.
For a spicier sauce, add a pinch of red pepper flakes to the Lemon Aioli Sauce.
Serve the cod and Brussels sprouts with your favorite side dishes, such as rice, quinoa, or a green salad.