Baked Cod with Brussels Sprouts and Kale

• 7 oz cod
• 1.5 cups cooked brussels sprouts (from about 2 cups raw halved)
• 1 cup cooked kale (from about 5 oz raw)
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 clove garlic, minced

• 14 oz cod
• 3 cups cooked brussels sprouts (from about 2 cups raw halved)
• 2 cup cooked kale (from about 5 oz raw)
• 2 tbsp lemon juice
• 2 tsp smoked paprika
• 2 clove garlic, minced

• 21 oz cod
• 4 1/2 cups cooked brussels sprouts (from about 2 cups raw halved)
• 3 cup cooked kale (from about 5 oz raw)
• 3 tbsp lemon juice
• 3 tsp smoked paprika
• 3 clove garlic, minced

• 28 oz cod
• 6 cups cooked brussels sprouts (from about 2 cups raw halved)
• 4 cup cooked kale (from about 5 oz raw)
• 4 tbsp lemon juice
• 4 tsp smoked paprika
• 4 clove garlic, minced

1. Set the oven to 400°F and line a sheet pan with parchment.
2. Roast the brussels sprouts on the pan, 15 to 18 minutes, until the edges are crisp and browned.

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3. Season the cod with the smoked paprika and garlic and set it on a second lined pan.
4. Bake the cod, 10 to 12 minutes, until it flakes easily with a fork and reaches 145°F.

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5. Steam the kale, 3 to 4 minutes, until it wilts and turns deep green.

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6. Plate the vegetables, set the cod on top, squeeze the lemon juice over, and serve.

• Calories309
• Protein50g
• Carbs24g
• Fat2g
• Fiber7g
• Sodium182mg

• A Healthy Weight
• Heart Health
• Eating Well

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