1. Preheat oven to 425° and line baking sheet with parchment paper.

2. Blot cod with paper towels to absorb extra moisture and transfer to parchment-lined baking sheet. Season cod with Himalayan sea salt and pepper, drizzle with 1/2 teaspoon extra virgin olive oil, and top with lemon slices and thyme.

3. Arrange Brussels sprouts on separate baking sheet and drizzle with remaining extra virgin olive oil. Season with Himalayan sea salt and pepper and toss to coat.

4. Place both trays in oven and roast until cod is opaque and just cooked through and Brussels sprouts are beginning to turn golden, 15 minutes. (If you like your sprouts a bit crispy, take cod out at 15 minutes, shake pan with sprouts, and let cook 2 to 3 minutes more until crispy around the edges.)