Baked Cod with Roasted Brussels Sprouts and Sweet Potato

Ingredients

• Cod fillet 5 oz
• Brussels sprouts 1 cup
• Sweet potato 1 medium
• Olive oil 1 tablespoon
• Salt to taste
• Black pepper to taste
• Optional: garlic powder 1/4 teaspoon

Method

1. Prepare the sweet potato. Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly and prick it several times with a fork to allow steam to escape while baking. Place it on a baking sheet lined with foil or parchment paper.
   Tip: Pricking the sweet potato prevents it from bursting in the oven.
2. Start baking the sweet potato. Put the sweet potato in the preheated oven and bake for about 35-40 minutes until tender. You can check doneness by inserting a fork or skewer; it should slide in easily.
   Tip: While the sweet potato is baking, you can prepare the other ingredients.
3. Prepare Brussels sprouts. Trim the ends of the Brussels sprouts, remove any yellow or damaged outer leaves, and cut them in half. In a bowl, toss the Brussels sprouts with half of the olive oil, salt, black pepper, and optional garlic powder.
   Tip: Cutting Brussels sprouts in half helps them roast evenly and develop a nice caramelized surface.
4. Roast Brussels sprouts. Spread the Brussels sprouts in a single layer on a baking sheet. Place them in the oven (alongside or after the sweet potato if space is limited) and roast at 400°F (200°C) for about 20-25 minutes. Toss halfway through for even browning.
   Tip: Roasting at high heat helps the Brussels sprouts become crispy on the outside and tender inside.
5. Prepare the cod fillet. While the vegetables roast, pat the cod fillet dry with paper towels. Brush or rub the remaining olive oil over the cod and season both sides with salt and black pepper.
   Tip: Drying the fish helps it bake better and prevents it from steaming.
6. Bake the cod. Place the cod fillet on a lightly greased or parchment-lined baking sheet. Bake in the oven at 400°F (200°C) for about 12-15 minutes until the fish is opaque and flakes easily with a fork.
   Tip: Do not overcook the cod to keep it moist and tender.
7. Check and assemble. Check that the sweet potato is tender and the Brussels sprouts are caramelized. Remove all items from the oven. Slice the sweet potato open and fluff the inside with a fork. Serve the baked cod alongside the roasted Brussels sprouts and sweet potato.
   Tip: You can add a squeeze of lemon juice over the cod for extra freshness.

Pro tips

• Use a meat thermometer to check that the cod reaches an internal temperature of 145°F (63°C) for safe consumption.
• If your oven is small, bake the sweet potato first, then roast the Brussels sprouts and cod together to save time.