Cut the larger Brussels sprouts in half and leave the small ones whole. Set aside.
In a small bowl, mix together the garlic, chilli, spices, sea salt, olive oil and lemon juice.
Place a piece of parchment/baking paper over a flat oven sheet pan and grease with a little olive oil. Place the cod fillets in the middle and top each fillet with equal amounts of the spice mix. Scatter the Brussels sprouts around the cod and place a few tomatoes on top. Sprinkle with some sea salt and lemon zest, and drizzle with extra olive oil.
Place the tray in the hot oven, middle shelf, for 20 minutes. Once ready, serve while hot with a side salad. Store leftover fish and veggies in the fridge for 2-3 days in an airtight container.
Recipe by Happy Body Formula at https://happybodyformula.com/paleo-cod-recipe-sheet-pan-roasted-with-brussels-sprouts/