Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe

Introduction

Bright and flavorful, these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a perfect weeknight meal. The tender cod pairs beautifully with crispy Brussels sprouts and a zesty lemon butter sauce for a wholesome, satisfying dish.

Ingredients

• 4 cod fillets
• 2 tablespoons butter, melted
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 pound Brussels sprouts, halved
• 1 cup cooked quinoa or rice
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. Step 2: While the sprouts are roasting, pat the cod fillets dry with paper towels to remove excess moisture.
3. Step 3: In a small bowl, combine the melted butter, remaining olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper. Mix well.
4. Step 4: Brush the cod fillets generously with the lemon garlic butter mixture on all sides.
5. Step 5: Heat a skillet over medium-high heat. Sear the cod fillets for 2-3 minutes per side, or until they develop a golden crust and are cooked through.
6. Step 6: To assemble, place a base of cooked quinoa or rice in bowls. Add the roasted Brussels sprouts, then top with the seared cod fillets.
7. Step 7: Garnish each bowl with chopped fresh parsley and extra lemon zest if desired. Serve warm and enjoy!

Tips & Variations

• Substitute cod with any firm white fish such as haddock, halibut, or tilapia for variety.
• Add a pinch of red pepper flakes to the butter sauce to introduce a spicy kick.
• For a gluten-free meal, serve with quinoa instead of rice.
• Try tossing the Brussels sprouts with a bit of balsamic vinegar before roasting to enhance their sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the oven to maintain the cod’s texture and the Brussels sprouts’ crispiness. Avoid microwaving if possible, as it can make the fish rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod fillets for this recipe?

Yes, you can use frozen cod fillets. Just be sure to thaw them completely in the refrigerator and pat them dry before cooking to ensure a good sear and to prevent excess moisture.

What can I serve with these cod bowls?

This dish pairs well with a simple green salad, crusty bread, or steamed vegetables for a complete meal. You can also add avocado slices or a dollop of Greek yogurt for extra creaminess.

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe

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★★★★★

4.9 from 131 reviews

This Lemon Garlic Butter Cod Bowls recipe features tender cod fillets seared in a flavorful lemon garlic butter sauce, paired with perfectly roasted Brussels sprouts and served over a bed of cooked quinoa or rice. It’s a delicious, healthy, and well-balanced meal that combines bright citrus notes, savory garlic, and the wholesome earthiness of Brussels sprouts, perfect for a quick weeknight dinner or a satisfying lunch bowl.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Cod:

• 4 cod fillets
• 2 tablespoons butter, melted
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Brussels Sprouts:

• 1 pound Brussels sprouts, halved
• 1 tablespoon olive oil
• Salt and pepper to taste

For Assembly:

• 1 cup cooked quinoa or rice
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
2. Roast Brussels Sprouts: Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until golden brown and tender, tossing halfway through for even cooking.
3. Prepare Cod Fillets: While the sprouts roast, pat the cod fillets dry with paper towels to ensure a good sear.
4. Mix Butter Sauce: In a small bowl, combine melted butter, 2 tablespoons olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper. This mixture will flavor and baste the cod.
5. Season the Cod: Brush the cod fillets generously with the lemon garlic butter mixture to coat thoroughly.
6. Sear Cod Fillets: Heat a skillet over medium-high heat. Place the cod fillets in the skillet and sear each side for 2-3 minutes until they develop a golden crust and the fish cooks through.
7. Assemble Bowls: Place a base of cooked quinoa or rice in each bowl. Add the roasted Brussels sprouts on top, then carefully lay the seared cod fillets over them.
8. Garnish and Serve: Sprinkle chopped fresh parsley and additional lemon zest on top for a fresh, vibrant finish. Serve the bowls warm to enjoy the full flavors.

Notes

• Any firm white fish, such as haddock or halibut, can be used as a substitute for cod.
• For a spicy twist, add a pinch of red pepper flakes to the butter sauce mixture.
• Serve these bowls with your favorite side such as extra rice, quinoa, or steamed vegetables for a complete meal.

Keywords: cod filets, lemon garlic butter, roasted Brussels sprouts, quinoa bowl, healthy dinner, quick weeknight meal, seafood recipe