Butter-baked fish (cod here) with Brussels sprouts and mushrooms

Ingredients

• Cod

  Fish, atlantic, raw

  700g

• Brussels sprouts

  Raw

  450g

• Mushrooms

  Shiitake, raw

  200g

• Capers

  Canned

  2 tbsp, drained or 18g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic Herb Butter Sauce

  Boston's Gourmet Pizza Usa

  100g

• Butter

  Unsalted

  150g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  1 tsp or 6g

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Parmesan cheese

  Dry grated, reduced fat

  60g

• Lime juice

  Raw

  1 tsp or 5g

Directions

1. (source: https://www.dietdoctor.com/recipes/butter-baked-fish-with-brussels-sprouts-and-mushrooms)
2. Mix all herb butter ingredients (room temperature is best) in a bowl with a fork or a hand mixer. Reserve.
3. Preheat the oven to 400°F (200°C).
4. Slice the Brussels sprouts in half and place in a baking dish. Drizzle with olive oil, and season with salt and pepper. Bake for 10-15 minutes, or until softened.
5. Halve or quarter the mushrooms depending on their size, and fry in butter with thyme. When mushrooms are softened, add capers and sauté for 2-3 minutes, or until warmed through. Salt and pepper to taste.
6. Remove the baking dish with the Brussels sprouts from the oven and spoon the mushroom/caper mixture on top.
7. Season the cod pieces with salt and pepper, and place on top of the vegetables. Add generous amounts of pink herb butter to the fish. Bake for 20 minutes or until the fish flakes easily with a fork.
8. Tip! Mix it up! Cod is great, but other white fish work well too. Haddock, flounder, halibut, tilapia, and catfish are just a few to try. Still want more variety? Flavored butters are extremely versatile, so use your own favorite recipe.

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