Roasted Cod with Shaved Brussels Sprout salad

For this light and delicious dish, we’re going to break out the mandolin! I love using a mandolin to get thin, even slices of vegetables. This warm salad of Brussels sprouts, shallots, capers and lemon is a perfect accompaniment to any white fish. In this dish I’m using cod, which I like for it’s buttery, flaky texture and mild, yet slightly sweet flavor. But you can use any white fish that’s available like a lemon sole or branzino.

What’s so great about this dish is that there’s not much prep that goes into it so it’s a perfect meal to serve when you’re low on time but still want something substantial. It’s a lovely balance of flavors with the flaky fish, comforting rice and fresh flavors of the Brussels. And the toasted almonds and shaved parmesan add a nutty crunch to top. Can’t wait for you to try this!

Ingredients:

• 1-2 cod filets

• rice of your choice (I used Trader Joe’s Sprouted Brown, Red and Black Rice)

• 1 cup vegetable broth & 1 cup water

• 1 tbsp butter

• brussel sprouts (about 10-12)

• 1 shallot

• 1-2 garlic cloves

• 2 tbsp capers

• 1/2 cup marjoram

• parmesan cheese

• freshly squeezed lemon juice

• lemon rind

• olive oil

• handful of raw almonds

• salt and pepper

Instructions:

1. Heat oven to 350 degrees.

2. Rinse off your fish, pat dry and place in a glass baking dish. Generously salt and pepper both sides and set aside for about 15 minutes.

3. Follow the instructions on the back of your rice box to. I like to mix vegetable broth with water for some added flavor.

4. Once the oven has heated, place the baking dish with the cod in the middle rack and set the timer for 10 minutes.

5. Thoroughly wash the Brussels sprouts. Using the mandolin, carefully start shaving each Brussel using a 2.5mm blade. I recommend placing a plate under the mandolin to catch the shaved Brussels.

6. Do the same with the shallot, shaving off thin slices with the mandolin.

7. Heat 1 tbsp olive oil in a large pan and sauté the shallots. Roughly chop the garlic and add it to the pan. Let the shallots and garlic cook for a minute, then add in the Brussels sprouts, capers and the majority of the marjoram. You’ll want to save some later to garnish your dish. Season with salt and pepper. Mix around the Brussels and let cook for a couple minutes. Squeeze the juice of half a lemon, mix and set aside.

8. Roughly chop the almonds and in a small pan toast them for about 5 minutes. Set aside.

9. When the rice and fish are ready, it’s time to plate. Scoop a nice serving of rice on your plate and place the fish on top. Add a generous serving of the warm Brussels sprout salad on top and grate some fresh lemon rind and Parmesan cheese over the salad. Garnish with the leftover marjoram and roasted almonds. Enjoy!