Ingredients:

• 2 cod fillets (6 oz each)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 cups Brussels sprouts, halved
• 2 cups carrots, sliced

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place cod fillets on a lined baking sheet. Drizzle with olive oil and lemon juice, then sprinkle with thyme, garlic powder, salt, and pepper.
3. On a separate tray, toss Brussels sprouts and carrots with olive oil and season with salt and pepper.
4. Roast everything for 20–25 minutes or until the cod flakes easily.
5. Serve hot, garnished with fresh herbs if desired.

Nutritional Information (per serving):

• Calories: 420
• Protein: 38g
• Carbohydrates: 30g
• Fats: 15g
• Fiber: 7g

Respiratory Health Benefits:

• Cod: High in selenium, supporting lung tissue integrity.
• Brussels Sprouts: Packed with antioxidants that protect lung cells.
• Carrots: Rich in beta-carotene, essential for respiratory health.