Zucchini-Wrapped Cod with Roasted Brussels Sprouts
This recipe from Melissa Hartwig’s “Whole 30 Fast & Easy” (Houghton Mifflin Harcourt, $30) offers pretty presentation that comes together quickly. If cod isn’t available, you can substitute any other white fish.
( Makes 4 servings)
4 cod fillets (6 ounces each)
¾ teaspoon coarse salt (divided)
¾ teaspoon black pepper (divided)
2 to 3 small zucchini, ends trimmed
3 tablespoons extra-virgin olive oil or avocado oil (divided)
1 lemon, cut into 8 slices
1 teaspoon fresh thyme leaves
4 cups brussels sprouts, trimmed and halved
Preheat oven to 400 degrees. Line a rimmed baking pan with parchment paper.
Rinse cod and pat dry. Sprinkle with ½ teaspoon salt and ½ teaspoon black pepper.
Slice zucchini into 1/16-inch-thick long ribbons using a vegetable peeler or mandoline, turning the zucchini to avoid the seeds. Wrap ribbons around the fillets, overlapping slightly, and tuck each end under the fillet.
Place wrapped fillets on half of the baking pan and drizzle with 1 tablespoon of the olive oil. Place two lemon slices on top of each fillet and sprinkle with the thyme.
In a medium bowl, drizzle brussels sprouts with remaining 2 tablespoons olive oil and sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Toss to coat. Place brussels sprouts, cut sides down, on other half of pan.
Roast in preheated oven 15 to 20 minutes, until fish just barely starts to flake when pulled apart with a fork and brussels sprouts are browned.