Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- 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.
- Prepare Cod Fillets: While the sprouts roast, pat the cod fillets dry with paper towels to ensure a good sear.
- 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.
- Season the Cod: Brush the cod fillets generously with the lemon garlic butter mixture to coat thoroughly.
- 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.
- 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.
- 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
