Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a perfect harmony of tangy, savory, and fresh flavors. The tender, flaky cod is coated in a rich garlic butter sauce, complemented beautifully by roasted Brussels sprouts that bring a nutty depth to the dish. The quinoa base ties everything together with a light and wholesome touch, making it a meal that’s as nourishing as it is delightful.
This recipe is more than just tasty; it’s a powerhouse of nutrition. Cod is low in fat, while Brussels sprouts are brimming with fiber and antioxidants. Together, they create a dish that’s great for heart health, supports digestion, and fits into low-carb or gluten-free diets.
Cod, a lean fish packed with omega-3 fatty acids and protein, is an excellent choice for anyone looking for a healthy yet indulgent option. Its mild flavor is a blank canvas that soaks up the lemon garlic butter sauce like a dream. Pair this with roasted Brussels sprouts, and you’ve got a match made in culinary heaven. These sprouts bring a nutty, caramelized crunch that’s irresistible.
To make Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts, you’ll need fresh, quality ingredients that come together seamlessly. Here’s the list:
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:
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes or until golden and tender.
- While the sprouts are roasting, pat the cod fillets dry with paper towels.
- In a small bowl, mix melted butter, olive oil, garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
- Brush the cod fillets generously with the butter mixture.
- Heat a skillet over medium-high heat. Sear the cod fillets for 2-3 minutes per side until golden brown and cooked through.
- Assemble the bowls with a base of cooked quinoa or rice. Add roasted Brussels sprouts and top with cod fillets.
- Garnish with fresh parsley and additional lemon zest if desired. Serve warm.
Notes:
- You can use any type of white fish you like for this recipe.
- For a spicier dish, add a pinch of red pepper flakes to the seasoning.
- Serve the cod bowls with your favorite side dishes, such as rice or quinoa.
More Recipe Suggestions:
Pan-Seared Mediterranean Cod in Tomato Basil Sauce
Cod & Potatoes in Rosemary Cream Sauce
Garlic Parmesan Roasted Brussel Sprouts
Lemon Garlic Butter Chicken and Brussel Sprouts
Easy Skillet Pizza with Brussels & Bacon
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Equipment
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
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes or until golden and tender.
- While the sprouts are roasting, pat the cod fillets dry with paper towels.
- In a small bowl, mix melted butter, olive oil, garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
- Brush the cod fillets generously with the butter mixture.
- Heat a skillet over medium-high heat. Sear the cod fillets for 2-3 minutes per side until golden brown and cooked through.
- Assemble the bowls with a base of cooked quinoa or rice. Add roasted Brussels sprouts and top with cod fillets.
- Garnish with fresh parsley and additional lemon zest if desired. Serve warm.
Notes:
- You can use any type of white fish you like for this recipe.
- For a spicier dish, add a pinch of red pepper flakes to the seasoning.
- Serve the cod bowls with your favorite side dishes, such as rice or quinoa.
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