Cod Piccada With Sauteed Brussel Sprouts Recipes

COD PICCADA WITH SAUTEED BRUSSEL SPROUTS

Steps:

• Preheat oven to 350 degrees F. Put the cod fillet in a baking dish and drizzle over the olive oil. Season with salt and pepper. Bake for 25 minutes or until it's completely white and flakes apart.
• In a small saucepan set over medium heat add 1/2 teaspoon of the butter until it melts. Pour in the lemon juice, add the capers and the sugar. Bring to a simmer and let reduce for about 10 minutes. Remove from heat and add remaining 2 tablespoon of butter, garlic and parsley. Stir until the butter melts. Return to heat for just a minute and pour in the cornstarch mixture until it thickens. Remove from heat and season with a little salt and pepper to taste.
• In a medium skillet set over medium to high heat, add the olive oil, garlic and brussel sprouts. Stir for a minute and let them cook until softened, about 5-8 minutes. Season with salt and remove from heat.
• Serve the cod on top of the brussel sprouts and pour over the sauce. Serve immediately.

ROASTED COD WITH CARROTS AND BRUSSELS SPROUTS

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.