November 11, 2026

Cod with Shaved Brussels Sprouts and Quinoa Salad

Ingredients


  • Avocado oil nonstick cooking spray
  • 1½ pounds/680 grams cod filets, about 1-inch thick (skinned), in 4 pieces
  • Fine sea salt
  • Freshly ground black pepper
  • Red pepper flakes (optional)
  • 1 pound/454 grams Brussels sprouts, very thinly sliced/shaved (about 6 cups)
  • 3 tablespoons/45 milliliters fresh lemon juice, plus lemon wedges for serving
  • 2 cups/270 grams cooked quinoa
  • 1/2 cup plus 2 tablespoons/57grams grated Parmigiano-Reggiano cheese
  • 1½ cups/13 grams loosely packed basil leaves, torn
  • 1 tablespoon extra-virgin olive oil

Method

  1. Heat the oven to 220 degrees C. Lightly coat a baking dish with nonstick cooking spray, then arrange the cod on top. Lightly coat the fish with nonstick cooking spray, then season well with salt and pepper and a pinch of the red pepper flakes, if desired.
  2.  Roast until the fish is opaque and just cooked through but not yet flaky, 8 to 14 minutes, depending on the thickness of the fish.
  3. While the fish is cooking, combine the Brussels sprouts, lemon juice, and ½ teaspoon salt in a large bowl. With clean hands, mix together, squeezing gently for a minute or two to massage the greens.
  4. Add the quinoa, Parmigiano-Reggiano cheese, basil, and oil, and gently toss to combine. Adjust the seasoning to taste.
  5. Serve the fish with the salad and lemon wedges alongside.


Serves: 4

Prep/Cook Time: 25 mins


Nutritional Values (Per Serving)

Calories: ~400kcal

Protein: ~50g

Carbohydrates: ~27g

Fat: ~10g

Fibre ~ 6g

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