Cod And Brussel Sprouts Casserole Recipes

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COD AND BRUSSEL SPROUTS CASSEROLE



Cod and Brussel Sprouts Casserole image

The Cod and Brussel Sprouts Casserole recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 50m

Yield 2

Number Of Ingredients 10

300 grams Brussels sprouts
3 tomatoes
350 Cod
2 Tbsps lemon juice
salt
freshly ground peppers
200 grams Whipped cream
2 eggs
50 grams Gouda (grated)
2 Tbsps parsley (chopped)

Steps:

  • Rinse brussel sprouts and cut stalks crosswise. Blanch in boiling salted water for about 3 minutes. Drain and rinse in cold water, drain well. Arrange in a greased baking dish.
  • Rinse and slice tomatoes.
  • Cut fish into pieces and sprinkle with lemon juice.
  • Spread tomatoes and fish on brussel sprouts, season with salt and pepper.
  • Whisk cream with eggs and cheese, season with salt and pepper and pour over casserole.
  • Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Serve sprinkled with parsley.

ROASTED COD WITH CARROTS AND BRUSSELS SPROUTS



Roasted Cod with Carrots and Brussels Sprouts image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds Brussels sprouts, trimmed and halved
4 carrots, halved lengthwise and cut into 1-inch pieces
2 red onions, cut into 1/2-inch wedges
3 slices bacon, chopped
2 teaspoons fresh thyme, plus 4 sprigs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce skinless Pacific cod fillets
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.
  • Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.

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