Crispy Herb-Crusted Cod with Roasted Cauliflower and Brussels Sprouts

Ingredients

• 170 g cod fillet, fresh
• 60 g gluten-free breadcrumbs
• 2 tbsp olive oil
• 2 cloves garlic, finely grated
• 2 tbsp fresh parsley, chopped
• ½ lemon, zest and a squeeze of juice
• 400 g cauliflower, cut into florets
• 200 g brussels sprouts, halved
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Heat the oven to 425°F and toss the cauliflower and sprouts with oil.
2. Roast the vegetables until golden at the edges.25 min timer
3. Mix the breadcrumbs, garlic, parsley, lemon zest, salt and pepper.
4. Press the coating onto the cod and bake at 425°F until it flakes, 145°F inside.12 min timer
5. Rest the cod briefly, then squeeze the lemon juice over everything.2 min timer