✤1 lb (450g) brussels sprouts, halved
✤1 lb (450g) butternut squash, peeled & cut into 1-inch cubes
✤3 tbsp olive oil, divided
✤ salt & pepper, to taste
✤4- 6 oz cod filets
✤2 cloves garlic, minced
✤2 tbsp lemon juice
✤1/4 cup fresh parsley, chopped
✤1/2 cup (56g) finely chopped almonds
✤1 tbsp paprika
For the sauce:
✤2 tbsp olive oil
✤2 tbsp balsamic vinegar
✤2 tbsp maple syrup
✤1 tsp Dijon mustard
❖Preheat oven to 400°F (200°C).
❖Arrange sprouts & squash in a single layer on a baking sheet. Drizzle with1 tbsp olive oil & salt to taste. Roast for 20 min.
❖In a medium bowl, mix together 2 tbsp olive oil, garlic, lemon juice, parsley, almonds & paprika; set aside.
❖Remove veggies from oven and toss.
❖Pat cod filets dry with paper towel and sprinkle with salt & pepper. Make some space for the fish on the baking sheet and place filets. Top each filet with about 1 tbsp of the almond mix. Press in with the back of a spoon to ensure it sticks well.
❖Return to oven and continue baking 12-15 min, until cod is done.
❖Meanwhile, in a small bowl, mix together all sauce ingredients. Drizzle the veggies & fish with the sauce and serve.
