Miso Glazed Cod and Roasted Brussels Sprouts with Lemon Aioli Sauce 

Ingredients:

- 4 cod fillets
- 1/4 cup miso paste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for garnish
- Sesame seeds for garnish

For Lemon Aioli Sauce:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt and pepper to taste

Directions:

Step 1: Marinate Cod
In a bowl, mix miso paste, soy sauce, and honey. Coat cod fillets with the mixture and let them marinate for 30 minutes.

Step 2: Roast Brussels Sprouts
Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and crispy.

Step 3: Prepare Lemon Aioli Sauce
In a small bowl, combine mayonnaise, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix well and set aside.

Step 4: Cook Cod
Heat a pan over medium-high heat. Cook cod fillets for 3-4 minutes per side until the glaze caramelizes and fish flakes easily.

Step 5: Serve
Plate the miso glazed cod alongside roasted Brussels sprouts. Drizzle lemon aioli sauce over the fish, garnish with sesame seeds, and serve with lemon wedges.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Servings: 4