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Miso Glazed Cod and Roasted Brussels Sprouts with Lemon Aioli Sauce
Miso Glazed Cod and Roasted Brussels Sprouts with Lemon Aioli Sauce 
Ingredients:
- 4 cod fillets
- 4 tablespoons white miso paste
- 2 tablespoons honey
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For Lemon Aioli Sauce:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- Zest of 1 lemon
- Juice of 1/2 lemon
Directions:
Step 1: Marinate the Cod
In a bowl, mix together miso paste and honey. Coat the cod fillets with the mixture and let them marinate for 30 minutes.
Step 2: Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
Step 3: Cook the Cod
Heat a pan over medium-high heat. Cook the marinated cod fillets for 3-4 minutes on each side until golden brown and cooked through.
Step 4: Make the Lemon Aioli Sauce
In a small bowl, combine mayonnaise, minced garlic, lemon zest, and lemon juice. Mix well.
Step 5: Serve
Plate the miso glazed cod on top of the roasted Brussels sprouts and drizzle with lemon aioli sauce.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Servings: 4
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