- 1 pound cod fillets, cut into 4 pieces

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 tablespoon lemon juice

- 1/2 teaspoon dried oregano

- 1/4 teaspoon salt

- 2 tablespoons unsalted butter, softened

For the Roasted Brussels Sprouts:

- 1 pound Brussels sprouts, trimmed and halved

- 2 tablespoons olive oil

- Salt and pepper to taste

For the White Sauce:

- 2 tablespoons unsalted butter

- 2 tablespoons all-purpose flour

- 1 cup heavy cream or half-and-half

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

1. *Preheat the Oven*: Preheat the oven to 400°F (200°C).

2. *Prepare the Cod*: In a small bowl, mix together the olive oil, garlic, lemon juice, dried oregano, and salt. Place the cod pieces in a shallow dish and brush the garlic butter mixture evenly over both sides of the fish.

3. *Roast the Brussels Sprouts*: In a separate bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread the sprouts out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.

4. *Cook the Cod*: Place the cod pieces on a separate baking sheet lined with parchment paper. Dot the top of each piece of fish with the softened butter. Bake in the preheated oven for 12-15 minutes, or until cooked through and flaky.

5. *Make the White Sauce*: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together to make a roux, cooking for 1-2 minutes. Slowly pour in the heavy cream or half-and-half, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, stirring occasionally. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

6. *Assemble the Bowls*: Divide the roasted Brussels sprouts among four bowls. Top each bowl with a piece of the lemon garlic butter cod. Spoon the white sauce over the top of the cod and sprouts. Serve immediately and enjoy!