Sheet Pan Roasted Spiced Cod With Brussels Sprouts

This is a healthy sheet pan meal featuring tender and budget-friendly cod, plus roasted Brussels sprouts and juicy, charred cherry tomatoes.

In fact, it’s so easy and delicious that you can consider this the only low-carb/paleo cod recipe you need!

Paleo Cod Recipe - Sheet Pan Roasted Fish With Brussels Sprouts & Cherry TomatoesSheet pan meals are also our undying obsession these days. They’re wildly convenient for many reasons. First, you only dirty one dish and we all know washing dishes is the worst part of cooking.

Second, you only need to use one dish. That means everything in the recipe is designed to cook pretty much at the same rate. It’s quick to prep and quick to cook, so it’s quick into the belly – where it belongs!

This dish is low-carb, paleo and keto-friendly and we like to serve it with a side of extra salad or veggies. It’s a great dish for anyone following our HBF program or the 7-day free challenge.

The recipe is designed for 2 to 4 servings, depending on how hungry you are!

Sheet Pan Spiced Cod With Brussels Sprouts & Cherry Tomatoes (Paleo, Low-Carb, Keto, Gluten-Free)

4.7 from 11 reviews
One-Pan Spiced Baked Cod With Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 250 g / 0.5 lbs. Brussels sprouts
  • 2 large cloves of garlic, finely diced or grated
  • ½ long red chilli, finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • 3 tablespoons olive oil
  • Juice of ½ lemon (about 2-3 tablespoons)
  • 4 fillets of cod (140 g / 5 oz. each)
  • 10 cherry tomatoes
  • ½ teaspoon salt
  • Zest of ½ lemon
  • 2 tablespoons olive oil
Instructions
  1. Preheat the oven to 200 C / 400 F.
  2. Cut the larger Brussels sprouts in half and leave the small ones whole. Set aside.
  3. In a small bowl, mix together the garlic, chilli, spices, sea salt, olive oil and lemon juice.
  4. 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.
  5. 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.

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2018-02-07T00:25:42+00:00 June 23rd, 2017|

15 Comments

  1. Nicola July 2, 2017 at 7:00 am - Reply

    What is an alternative to cod that could be used in this recipe? I am in Australia and I don’t think I’ve ever seen cod at the fishmongers (although admittedly I don’t buy that much fish.)

    • Alex July 3, 2017 at 4:03 pm - Reply

      Any white fish is good for this. Tilapia would be suitable. Can you find that? Even salmon would be fine here!

      • Nicola July 6, 2017 at 9:33 am - Reply

        Thank you, I’m trying it with hoki at the moment!

  2. BUrban August 14, 2017 at 7:07 pm - Reply

    I am a huge bressel sprouts fan! No one else in my family is. But im going to try this out with the cod- one of our favorite fish- and hopefully turn some heads in a good way lol!

  3. maria Fernanda August 14, 2017 at 7:43 pm - Reply

    I love fish especially with grilled vegetables, this combination I love and I will use the recipe this very night! Thank you

  4. Elizabeth August 14, 2017 at 7:48 pm - Reply

    I love that this is a one pan dinner! I’m literally always looking for healthy easy dinners and I love this one!

  5. Samantha August 14, 2017 at 9:50 pm - Reply

    I love one pan recipes because it saves time spent on doing dishes! Once the Cod was cooked, I took them off of the pan and let the Brussels sprouts continue to cook until they were slightly charred. I loved the flavor of the fish with the back end of heat from the red chili. Will definitely make again!

  6. Delsin West August 15, 2017 at 6:07 am - Reply

    The brussel sprouts make this meal and the combo of them with the fish is what makes this recipe so great. Plus, it being all on one pan makes it a very simple meal which is always convenient.

  7. Laura August 15, 2017 at 5:23 pm - Reply

    I substituted the COD for Tilapia. I also let the Brussels sprouts char as another reviewer did- I like my stuff a little crunchy/burnt. Will definitely make this again, and probably try Salmon next time!

  8. Mel August 16, 2017 at 1:34 am - Reply

    I had to try this with Tilapia. This turned out delicious and best part was having barely anything to clean up after wards. I might try it with Cod next time around.

  9. Belle Carandang August 16, 2017 at 9:46 am - Reply

    This is a complete healthy meal! With just the brussel sprouts, it’s already packed with vitamins and nutrients. Its savory taste blended well with the mild taste of cod. Delicioso!

  10. Anna August 16, 2017 at 10:44 am - Reply

    Fish is always a good idea! Really like this recipe because everything is quick plus super tasty!

  11. Reema August 16, 2017 at 11:05 am - Reply

    This is an easy and delicious dish. Simple and quick enough for a week night meal. I also tried the same recipe with Salmon and it came out amazing. THUMBS UP FOR THE RECIPE.!

  12. Nikki February 18, 2018 at 1:09 am - Reply

    Husband and son both loved It!!!!

  13. Joy July 18, 2018 at 12:25 am - Reply

    Tried as written. Next time will start the Brussels sprouts 20 minutes before the cod and tomatoes. A bit too underdone.

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