Baked Cod with Pistachio Sesame Crust, Roasted Brussels Sprouts and Lemon Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   2. Place the Brussels sprouts on the baking sheet. Toss them with 2 tablespoons / 30 ml olive oil, the chopped garlic, sweet paprika, 1/2 teaspoon / 2.5 g salt, and 1/4 teaspoon / 1 g black pepper. Spread in a single layer and roast for 10 minutes.

3. 3

   3. Meanwhile, make the crust by mixing the chopped pistachios, sesame seeds, lemon zest, 2 tablespoons / 8 g chopped parsley, and a pinch of salt and pepper in a bowl.

4. 4

   4. Pat the cod fillets dry with paper towels. Brush the tops with Dijon mustard and press them into the pistachio-sesame mixture to create an even crust.

5. 5

   5. Remove the tray from the oven after the first 10 minutes, stir the Brussels sprouts, and make space for the fish. Place the cod fillets on the tray and drizzle the remaining 1 tablespoon / 15 ml olive oil over them.

6. 6

   6. Bake everything together at 220 °C / 425 °F for 12 to 15 minutes more, or until the cod is opaque and flakes easily with a fork and the Brussels sprouts are browned at the edges.

7. 7

   7. While everything bakes, make the sauce by mixing the Greek yogurt, lemon juice, grated garlic, the remaining parsley, 1/4 teaspoon / 1.5 g salt, and a pinch of black pepper. Stir until creamy.

8. 8

   8. Serve each portion of cod with the roasted Brussels sprouts and a generous spoonful of lemon yogurt sauce on top or on the side.