Zucchini-Wrapped Cod with Roasted Brussels Sprouts
Serves 4
When you want your dinner to look and feel fancy, but you’re limited on time, this dinner is for you. It’s light and bright, totally perfect for warm weather and squash season. If cod isn’t available, you can substitute any other white fish.
Prep: 20 minutes
Roast: 20 minutes
Total: 40 minutes
- 4 cod fillets (6 ounces each)
- ¾ teaspoon coarse salt
- ¾ teaspoon black pepper
- 2 to 3 small zucchini, ends trimmed
- 3 tablespoons extra-virgin olive oil or avocado oil
- 1 lemon, cut into 8 slices
- 1 teaspoon fresh thyme leaves
- 4 cups Brussels sprouts, trimmed and halved
Preheat the oven to 400°F. Line a rimmed baking pan with parchment paper.
Rinse the cod and pat dry. Sprinkle with ½ teaspoon of the salt and ½ teaspoon of the black pepper.
Slice the zucchini into 1/16-inch-thick long ribbons using a vegetable peeler or mandoline, turning the zucchini to avoid the seeds. Wrap the ribbons around the fillets, overlapping slightly, and tuck each end under the fillet. Place on half of the baking pan and drizzle with 1 tablespoon of the olive oil. Place two lemon slices on top of each fillet and sprinkle with the thyme.
In a medium bowl, drizzle the Brussels sprouts with the remaining 2 tablespoons olive oil and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat. Place the Brussels sprouts, cut sides down, on the other half of the pan.
Roast for 15 to 20 minutes, until the fish just barely starts to flake when pulled apart with a fork and the Brussels sprouts are browned.
