Alaskan Cod with Parsley-Pecan Sauce over Glazed Brussels Sprouts



For the Cod

  • 1 lb Alaskan cod (whatever you do, no fish from China since found to have antibiotics in the fish)

  • 1/2 cup parsley

  • 1/3 cup pecans

  • 1 lemon, juiced

  • 3 cloves of garlic

  • 1/4 cup olive oil

  • salt and pepper to taste

For the Brussels

  • 1 lb pre-shredded Brussels sprouts

  • 3 Tbsp teriyaki sauce

  • 1 tsp chili powder

  • 1 tbsp olive oil

  • salt and pepper to taste


For the Cod

  1. Pre-heat oven to 375F.

  2. Clean cod and place in glass tray.

  3. In a blender, pulse parsley, pecans, lemon, garlic, olive oil, salt and pepper then pour over cod.

  4. Transfer to oven and bake 18-20 minutes, until cod is cooked through.

For the Brussels

  1. In saucepan over med-high heat, toss Brussels sprouts in olive oil, chili powder, teriyaki sauce, and salt and pepper to taste.

  2. Cover with lid and cook 8-10 minutes, until just tender

Recipesadmincod, fish, healthy, recipe