Maple-Balsamic Glazed Cod with Butternut Mash Brussels Sprouts
A sophisticated weeknight dinner featuring flaky cod fillets glazed with maple syrup and balsamic vinegar, served over creamy mashed butternut squash alongside caramelized Brussels sprouts. The sweet-tangy glaze perfectly complements the mild fish, while the roasted vegetables add earthy depth and vibrant color. This restaurant-quality dish transforms simple ingredients into an elegant meal that's impressive enough for dinner parties yet approachable for busy weeknights. The combination of textures and flavors creates a well-balanced plate that showcases seasonal autumn produce.
Ingredients
- 10 ounce cod filletshalibut fillets1:1pescatariangluten-freefish-free
similar flaky white fish
- 8 ounce Brussels sprouts
- 8 ounce butternut squash
- ¼ ounce thyme
- 1 ounce sour cream
- 2 tablespoon balsamic vinegar
- 4 teaspoon olive oil
- 1 unit maple syrup
Instructions
- 1
Preheat oven to 400 degrees and trim Brussels sprouts lengthwise, strip and chop thyme leaves
- 2
Place butternut squash in pot with salt and water to cover, bring to boil for 20-25 minutes until fork-tender
- 3
Toss Brussels sprouts with oil, salt and pepper on baking sheet, roast for 20-25 minutes tossing halfway until golden brown
- 4
Combine maple syrup, balsamic vinegar and thyme in small bowl, season with salt and pepper
- 5
Drain squash reserving 1/2 cup cooking liquid, mash until smooth and mix in sour cream and reserved liquid as needed, season and keep warm
- 6
Heat oil in medium pan over medium heat, season cod with salt and pepper, cook 2-3 minutes first side
- 7
Flip cod carefully, pour glaze over top and cook 2-3 minutes more spooning glaze continuously until opaque
- 8
Plate butternut mash and Brussels sprouts, top with glazed cod and drizzle remaining glaze
Tips
Reserve some cooking liquid when draining squash to adjust mash consistency - it creates silkier texture than milk or cream
Continuously baste cod with glaze during final cooking to build up glossy coating and prevent fish from drying out
Toss Brussels sprouts halfway through roasting to ensure even caramelization and prevent burning on one side
Good to Know
Refrigerate leftovers up to 2 days, reheat gently in oven
Butternut mash can be made 1 day ahead and reheated, Brussels sprouts best served fresh
Serve immediately while cod is hot and glaze is glossy
Common Mistakes
Don't flip cod too early to avoid breaking delicate fish
Season squash cooking water generously to prevent bland mash
Keep mash warm and covered to prevent skin forming on surface
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar flaky white fish
FAQ
Can I use frozen cod fillets?
Yes, thaw completely and pat very dry before seasoning and cooking to prevent excess moisture from diluting the glaze.
What if I don't have fresh thyme?
Use 1 teaspoon dried thyme instead, or substitute with fresh rosemary or sage for different but complementary flavors.
How long will leftovers keep?
Store covered in refrigerator for up to 2 days. Reheat gently in oven at 300 degrees to preserve texture.