Recipe Instructions:
Ingredients
For the vegetables:
1 lb. (450g) brussels sprouts , halved
1 lb. (450g) butternut squash , peeled and chopped into 1-inch (2.5cm) cubes
2 tablespoons olive oil , divided
sea salt , to taste
For the cod:
4 6 oz. (170g) cod fillets
5 tablespoons olive oil , divided
2 tablespoons lemon juice
2 cloves garlic , minced
1/4 cup chopped fresh parsley
1/2 cup finely chopped almonds
1 tablespoon paprika
a pinch ground black pepper
a pinch sea salt
For the balsamic sauce:
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt , or to taste
1/8 teaspoon ground black pepper , or to taste
Instructions
The vegetables.
Preheat the oven to 400°F (200°C).
Arrange the brussels sprouts and butternut squash in a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt to taste. Roast for 20 minutes.
The fish.
In a medium bowl, combine half of the olive oil (3 tablespoons), lemon juice, garlic, parsley, almonds, and paprika. Mix well. Set aside.
Remove the vegetables from the oven and toss. Make some space for the fish and place the cod fillets on the baking sheet. Sprinkle with salt and pepper and drizzle with the remaining 2 tablespoons olive oil.
Top each cod fillet with about a tablespoon of the almond mixture. Press with a back of a spoon to ensure the mixture adheres well.
Return to the oven and continue roasting for additional 12-15 minutes depending on the thickness of the cod.
The balsamic sauce.
Meanwhile, prepare the balsamic sauce by combining the olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper in a bowl.
Drizzle the vegetables and the fish with the balsamic sauce and serve.
