Baked Cod with Lemon, Brown Rice Pilaf, and Roasted Brussels Sprouts

Name: Baked Cod with Lemon, Brown Rice Pilaf, and Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: American
Ingredients: 8 oz Cod fillet (fresh or thawed); 1.5 cups Brown rice (cooked); 2 cups Brussels sprouts (trimmed and halved); 1.5 tbsp Olive oil (divided for roasting and rice); 1 tbsp Lemon juice (freshly squeezed)

1274 kcal · 61 g protein · 15 minutes · 1 servings

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Baked Cod with Lemon, Brown Rice Pilaf, and Roasted Brussels Sprouts

Enjoy a wholesome and flavorful meal featuring tender baked cod infused with fresh lemon juice, served alongside nutty brown rice pilaf and perfectly roasted Brussels sprouts. This balanced dish combines lean protein, complex carbs, and healthy fats for a satisfying dinner.

1274 kcal 61 g protein 15 minutes

Ingredients

Cod fillet 8 oz
Brown rice 1.5 cups
Brussels sprouts 2 cups
Olive oil 1.5 tbsp
Lemon juice 1 tbsp

Method

Preheat oven and prepare Brussels sprouts. Preheat your oven to 400°F (200°C). While it heats, wash the Brussels sprouts, trim the ends, and cut them in half lengthwise for even roasting.
Tip: Halving Brussels sprouts helps them cook evenly and develop a nice caramelized surface.
Roast Brussels sprouts. Place the halved Brussels sprouts on a baking sheet. Drizzle 1 tablespoon of olive oil over them and toss to coat evenly. Spread them out in a single layer. Roast in the oven for 20-25 minutes until tender and browned, stirring halfway through for even cooking.
Tip: Roasting at a high temperature brings out a nutty flavor and crisp texture.
Prepare baked cod. While Brussels sprouts roast, place the cod fillet in a small baking dish. Drizzle with the remaining 0.5 tablespoon olive oil and lemon juice. Season lightly with salt and pepper if desired. Place the dish in the oven during the last 12-15 minutes of Brussels sprouts roasting time. Bake until the fish is opaque and flakes easily with a fork.
Tip: Check doneness by gently pressing the thickest part of the fish; it should flake apart easily.
Heat brown rice pilaf. While the cod and Brussels sprouts finish cooking, warm the cooked brown rice in a microwave or on the stovetop. To add flavor, you can stir in a small drizzle of olive oil or a pinch of salt.
Tip: If reheating on the stove, add a splash of water and cover to prevent drying out.
Plate and serve. Arrange the warm brown rice on a plate, place the baked cod fillet on top or to the side, and add the roasted Brussels sprouts. Optionally, garnish with an extra squeeze of lemon juice for brightness.
Tip: Serving immediately ensures the best texture and flavor.

Pro tips

Use fresh lemon juice for the best bright flavor.
Make sure to not overcrowd the Brussels sprouts on the baking sheet to ensure they roast rather than steam.