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Butter-baked fish with Brussels sprouts and mushrooms

Butter-baked fish with Brussels sprouts and mushrooms

Don’t let salmon steal all the glory! In this dish, we gave cod a little attention, and it responded by creating a fantabulous meal. Combined with pink herb butter? It’s a feast for the eyes and a revelation for the taste buds.
January 28 2016 recipe by , photo by , nutritional review by in Recipes, Dinner, Meal

Butter-baked fish with Brussels sprouts and mushrooms

Don’t let salmon steal all the glory! In this dish, we gave cod a little attention, and it responded by creating a fantabulous meal. Combined with pink herb butter? It’s a feast for the eyes and a revelation for the taste buds.
USMetric
4 servingservings

Ingredients

Pink herb butter
  • 5 oz. 140 g butter, at room temperature
  • ½ ½ garlic clove, mincedgarlic cloves, minced
  • ¼ tsp ¼ tsp salt
  • ¾ tbsp ¾ tbsp pink peppercorn, coarsely ground (see Tip)pink peppercorns, coarsely ground (see Tip)
  • ¾ cup 180 ml shredded parmesan cheese
  • ½ tsp ½ tsp lime juice or white wine vinegar
Veggies and fish
  • 1 lb 450 g Brussels sprouts, halved
  • 1 tbsp 1 tbsp olive oil
  • ¼ tsp ¼ tsp salt
  • 1⁄8 tsp 1⁄8 tsp ground black pepper
  • 2 tbsp 2 tbsp butter, for frying
  • 7 oz. (2¾ cups) 200 g (700 ml) mushrooms, halved or quartered
  • ½ tsp ½ tsp dried thyme
  • 2 tbsp 2 tbsp non-pareil small capers, drained
  • 1½ lbs 650 g cod, boneless fillet, skinnedcod, boneless fillets, skinned
  • salt and pepper
This recipe has been added to the shopping list.

Instructions

 
Pink herb butter
  1. Preheat the oven to 400°F (200°C).
  2. In a medium-sized bowl, mix together the herb butter ingredients, and set aside.
    3. Veggies and fish
  3. Place the Brussels sprouts in a large baking dish. Drizzle the olive oil on top, and season with salt and pepper. Toss to combine. Bake on the middle rack, uncovered, for 10-15 minutes, or until tender.
  4. Meanwhile, melt the butter in a medium-sized frying pan over medium heat. Add the mushrooms and thyme, and fry for about 10 minutes, or until tender. Add the capers, stirring together for about 2-3 minutes, to combine flavors. Season with salt and pepper, to taste.
  5. Remove the Brussels sprouts from the oven, and spoon the mushroom-caper mixture on top.
  6. Season the cod fillets with salt and pepper, and place the fillets on top of the vegetables. Spread the herb butter onto the fillets. Bake on the middle rack, uncovered, for 20 minutes or until the fish flakes easily with a fork.
  7. Plate the fish with vegetables and enjoy!

Tip

If pink peppercorns are hard to find, you can use white, black, or a mixed medley of peppercorns.

Mix it up

Cod is great, but other white fish works well too. Haddock, flounder, halibut, tilapia, and catfish are just a few to try.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

26 comments

  1. 1
    hejssan
    January 29 2016
    Fish is in danger to disappear from the seas because of todays fishingships so this is unfortunately a bad route to choose. Then you choose almost fat free cod! That is kind of too ... much to handle in lack of brainpower.

    Fish is made in factories nowadays. Just like beef and other that kind of stuff. But there is beef that is brought up with grass only. Stay away from the fish people! You are killing the planet!

    Reply: #14
  2. 2
    MonaLisa
    January 30 2016
    Just a little wonder...
    The herbbutter looks to have a bit red dots..chilli?
    It is not in the recepie but guess I can put what I want in it.
    That also mean that the red I see on the cod is the chilli or is it rosepepper?
    Reply: #20
  3. 3
    Debbie
    April 28 2016
    In New Zealand we live on fish and it is plentiful to catch your quota for 3 meals a week plus sharing your catch with family and friends. If we couldn't catch it we wouldn't eat it and certainly wouldn't buy mashed up what ever is left over fish as you have mentioned. Yes we worldwide deplete stocks but by the recreational fisherman not being greedy, surely it will make a difference and allow fish to spawn and replenish our oceans.
  4. 4
    Lori
    February 21 2017
    I did my shopping this weekend for two people for week 2 of the challenge. The shopping list (for 2) listed 3 1/4 pounds of white fish which I purchased. However, the fish dish for this week for 4 servings (2 people with lunch for the second day) only calls for a 1 1/2pds - why does the shopping list call out so much?!
    Replies: #8, #13
  5. 1 comment removed
  6. 6
    Cindy Krenke
    February 25 2017
    I made this recipe tonight to try a low carb dish; it was absolutely fabulous! I will definitely make this again:)
  7. 1 comment removed
  8. 8
    Reply to comment #4 by Lori
    Marisela
    March 9 2017
    Did you find the rose pepper? If so, where?

    I did my shopping this weekend for two people for week 2 of the challenge. The shopping list (for 2) listed 3 1/4 pounds of white fish which I purchased. However, the fish dish for this week for 4 servings (2 people with lunch for the second day) only calls for a 1 1/2pds - why does the shopping list call out so much?!

  9. 9
    Benjamin
    March 29 2017
    This was an interesting combination of flavors that left me feeling pretty full and satisfied. I should of used cod for this recipe but instead I used sole, which turned out to be slightly thinner and flakier than tilapia. The sole was cut very thin but it layered perfectly on top of the vegetables like of like a crust but it felt apart way to easily after trying to serve it. Overall it was a good dish and I look forward to trying again with cod.
  10. 10
    STEVEN
    March 31 2017
    As a general rule, I try to stay away from baking fish, especially white fish. Other fish you can get away with that somewhat. After trying this, I am going to stick to that rule. This made the veggies taste like rotten fish. The fish itself was not good. I am not sure why people have enjoyed it. As someone who fishes a lot, baking fish is terrible.
  11. 11
    Adam Carnie
    April 12 2017
    Now buy the extremely rare pink peppercorn for one meal? I spent 200 at the grocery store buying the stuff for the first 2 weeks. I still find myself going to the store every other day to buy somthing else and you dont give substitutes. I wish the materials list had a bit more common. I can buy this stuff on amazon for like 10 dollars. The thing about diets to lose weight is... you lose motivation when you cant get an item on the list (pink peppercorns, celery root, chipotle paste)... please include substitutes!
    Reply: #15
  12. 12
    Lori
    June 4 2017
    I wish some of the measurements were a normal units. Like ounces for grated Parmesan cheese. Teaspoon or tablespoon is much easier since that's usually how it's measured out. I've seen the similar for other ingredients and on the recipes. I think I ended up putting in too much Parmesan because of it. But I'll find out in 20 minutes!
  13. 13
    Reply to comment #4 by Lori
    Jenelle
    June 28 2017
    Fish is on the menu twice this week, so half of it is used for Tuesday's dinner, and half for Friday.
  14. 14
    Reply to comment #1 by hejssan
    Stephanie
    June 29 2017
    Hejssan-
    If you read the intro/prep materials for this diet, they actually recommend you buy fish from sustainable resources and only wild-caught fish if possible. In the US, packages are marked as to whether they come from a sustainable source, plus you can always ask if it's not labeled. The fact is, fish is low fat, but it contains healthy fats and wild-caught fish comes from far less horrible conditions than most chicken or beef you buy in supermarkets. Sustainable and fresh fish options are actually much easier and less expensive to come by in most US supermarkets than grass fed/organic beef/chicken, so I feel like this is a really good option in the States. Maybe it's different in the UK, etc, but it works here. Also, keto is a high protein diet as much as a low carb, high fat. Lean protein is a great option... and this recipe calls for you to smother it in butter, so I think the fat portion is taken care of!
  15. 15
    Reply to comment #11 by Adam Carnie
    Stephanie
    June 29 2017
    At the bottom of the recipe, it suggests alternate butter flavors to use instead of the one given in this recipe. You could swap it out for a different butter and forego the pink peppercorns.
  16. 16
    Stephanie
    July 8 2017
    I tried this recipe for the first time last night. After reading the reviews, I made a couple of slight changes. I stuck with the cod because others complained about the results with other fish. I did also splurge on the pink peppercorns. It was expensive- $12/jar... but I'm an adventurous cook, so I decided to go for it. I also did not cook the fish on top of the brussels sprounts. I have a pretty big baking pan, so I laid the fish next to the sprouts and I had no weird fishy taste in the sprouts.

    This is a good recipe and I LOVED the butter, so I'm glad I splurged. I'll make that butter again and again. The cod turned out a little tough/chewy and was not flavorful on it's own. I guess that's why it's often used for frying, because it holds up better and has a very neutral flavor... but I would probably choose a different fish for this recipe in the future, maybe halibut. Something that will enhance the flavor a little. All in all, this one was a success.

  17. 17
    Virginia
    December 4 2017
    Yes Adam, I agree with you on that. I can't find Chipotle paste either. But I think I'm going to try this recipe with chicken as my husband is allergic to fish. He loves these keto meals even though he isn't the one who needs them!
  18. 18
    Michelle
    December 16 2018
    I used tilapia and followed the recipe exactly accept for the pink peppercorn and I also roasted the Brussels sprouts deeply before baking with he mushrooms and fish.

    I thought it turned out delishois!

  19. 19
    Valerie
    January 4 2019
    I made this with thin sliced boneless chicken breasts, and just seared them quickly before I added to the roasting veggies to finish off. We liked this dish so much there were NO leftovers! To the roasting veggies, I added one small purple onion. It added wonderful flavor. Also, next time I will use more mushrooms. They were divine mixed in w/ the veggies.
  20. 20
    Reply to comment #2 by MonaLisa
    Monica Lewis
    January 25 2019
    It says pink peppercorns in the herb butter recipe
  21. 21
    Mary-Jane
    April 24 2019
    Oh my gosh is all I can say about this dish :)
  22. 22
    Madison
    May 31 2020
    Hi, this recipe is really great! I’m actually making it for a second time tonight, but I’m using frozen Brussels sprouts since the store was out. How would I adjust the recipe to cook them? I don’t want to miss out on flavor or make them mushy by boiling them first. Thank you!
    Reply: #23
  23. 23
    Reply to comment #22 by Madison
    Madison
    May 31 2020
    I just reported my own comment... I don’t know how to use the Internet. :(
  24. 24
    Amber
    February 5 2021
    I made this today with black peppercorns instead of pink, fresh thyme, and used tilapia. Followed the recipe instructions exactly and it was SUPERB!!! Like, beyond amazing. My kids (9,7,3) all loved it...yes they loved brussel sprouts because this recipe was THAT GOOD!
    Reply: #25
  25. 25
    Reply to comment #24 by Amber
    Crystal Pullen Team Diet Doctor
    February 5 2021

    I made this today with black peppercorns instead of pink, fresh thyme, and used tilapia. Followed the recipe instructions exactly and it was SUPERB!!! Like, beyond amazing. My kids (9,7,3) all loved it...yes they loved brussel sprouts because this recipe was THAT GOOD!

    That is high praise! Thank you for sharing :)

  26. 26
    Julie B
    February 7 2021
    adam, choose recipes that have similiar ingredients and things you would eat anyhow. then you don’t spend $200 at the store and you don’t have to go back so often.
  27. 27
    Sealta
    August 3 2021
    Just finished one of our new favorite keto meals AND husband doesn’t even like brussel sprouts. He inhaled it and asked to make it again! I used pink Himalayan sea salt and wouldn’t change a thing!
  28. 28
    Brenda
    February 5
    This has been one of my favorite DD recipes so far. I used haddock in place of the cod and used a peppercorn mixture that I already had. It was a mixture of black, white and pink peppercorns. I was afraid the peppercorns would be too much since the black and white ones are stronger than the pink, but it turned out great.

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