Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Why You’ll Love This Recipe

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a fresh, vibrant, and nourishing meal packed with bold flavors and wholesome ingredients. Tender, flaky cod is pan-seared in a zesty lemon garlic butter sauce and paired with crispy roasted Brussels sprouts, all served over a bed of rice or grains for a satisfying, well-balanced bowl. It’s the perfect quick dinner that feels light yet filling, and it comes together in under 30 minutes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cod:
4 cod fillets (about 6 oz each)
2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic (minced)
1 lemon (zest and juice)
salt
black pepper
fresh parsley (chopped, for garnish)

For the Roasted Brussels Sprouts:
1 lb Brussels sprouts (trimmed and halved)
2 tablespoons olive oil
1/2 teaspoon garlic powder
salt and pepper to taste

For the Bowls:
cooked rice, quinoa, or couscous (for serving)
lemon wedges (optional)

Directions

1. Roast the Brussels Sprouts:
   • Preheat your oven to 425°F (220°C).
   • Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.
   • Roast for 20-25 minutes, flipping halfway through, until crispy and golden brown on the edges.
2. Cook the Cod:
   • While the sprouts are roasting, season the cod fillets with salt and pepper.
   • Heat olive oil in a large skillet over medium-high heat. Add the cod fillets and cook for 3-4 minutes per side, or until golden and flaky. Remove from the pan and set aside.
   • Reduce heat to medium. In the same skillet, melt the butter. Add minced garlic and sauté for 30 seconds, then add lemon juice and zest. Simmer for 1 minute.
   • Return the cod to the skillet and spoon the lemon garlic butter sauce over the fillets to coat.
3. Assemble the Bowls:
   • In serving bowls, add a base of rice, quinoa, or couscous.
   • Top with roasted Brussels sprouts and a fillet of cod.
   • Drizzle any extra lemon garlic butter sauce over the bowl. Garnish with chopped parsley and a lemon wedge, if desired.

Servings and Timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Add More Veggies: Include roasted sweet potatoes, broccoli, or cherry tomatoes for extra color and nutrients.
• Spicy Kick: Add a pinch of red pepper flakes to the butter sauce for a bit of heat.
• Creamy Option: Mix a spoonful of Greek yogurt or tzatziki into the base grain for a creamy touch.

Storage/Reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet or microwave until heated through. Avoid overcooking the fish to maintain its tenderness.

FAQs

Can I use frozen cod?
Yes, just make sure to thaw it completely and pat it dry before cooking to avoid excess moisture.

Can I substitute another fish?
Absolutely! Haddock, tilapia, or halibut work well with the same preparation.

Can I make this dish dairy-free?
Yes, use plant-based butter or omit the butter and use more olive oil instead.

Conclusion

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a delicious and wholesome way to enjoy seafood at home. With its flavorful sauce, crisp veggies, and hearty grains, this dish is both comforting and nutritious. Perfect for busy weeknights or a light weekend dinner, it’s sure to become a go-to favorite!

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