Miso Glazed Cod and Roasted Brussels Sprouts with Lemon Aioli Sauce 

Ingredients:

- 4 cod fillets
- 4 tablespoons white miso paste
- 2 tablespoons honey
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste

For Lemon Aioli Sauce:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- Zest of 1 lemon
- Juice of 1/2 lemon

Directions:

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

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

Step 3: Cook the Cod
Heat a pan over medium-high heat. Cook the marinated cod fillets for 3-4 minutes on each side until golden brown and cooked through.

Step 4: Make the Lemon Aioli Sauce
In a small bowl, combine mayonnaise, minced garlic, lemon zest, and lemon juice. Mix well.

Step 5: Serve
Plate the miso glazed cod on top of the roasted Brussels sprouts and drizzle with lemon aioli sauce.

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