Ingredients:
For the Cod:
1 pound cod fillets, cut into 4 pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
For the Roasted Brussels Sprouts:
1 pound Brussels sprouts, halved
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional Bowl Additions:
1 cup cooked quinoa or rice
Lemon wedges for serving
Fresh parsley or dill for garnish
Instructions:
1. Prepare the Brussels Sprouts:
Preheat your oven to 400°F (200°C).
In a bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper.
Spread them in a single layer on a baking sheet and roast for 20–25 minutes, tossing halfway through, until golden and tender.
2. Marinate the Cod:
