If you are craving a vibrant, wholesome dish packed with bright flavors and satisfying textures, this Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe might just become your new favorite. Imagine flaky cod, perfectly seared and coated with a luscious lemon garlic butter sauce, nestled atop tender roasted Brussels sprouts and fluffy quinoa or rice. Every bite bursts with that fresh citrus tang and smoky paprika warmth, balanced by the earthy char of Brussels sprouts. This recipe brings together simple ingredients in such a harmonious way that it feels both comforting and elegant — ideal for a weeknight dinner or impressing guests without stress.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe shines because it focuses on straightforward, quality ingredients that combine to create layers of flavor and texture. Each component has a clear role, from the tender fish to the crisp-tender vegetables, the fragrant garlic butter, and the zesty lemon, making the cooking process as enjoyable as the eating.
- 4 pieces cod fillets (skinless): The star protein, flaky and mild, perfect for soaking up the lemon garlic butter.
- 2 tablespoons butter (melted): Adds richness and helps the garlic flavor infuse beautifully into the fish.
- 2 tablespoons olive oil (or avocado oil): Used for roasting and searing, keeping everything perfectly moist.
- 4 cloves garlic (minced): Brings a punch of fragrant, savory depth to the butter sauce.
- 1 piece lemon (juiced and zested): Adds fresh acidity and brightness that elevate the whole dish.
- 1 teaspoon smoked paprika: Provides a subtle smoky note that complements the garlic and lemon.
- Salt and pepper (to taste): Essential for seasoning throughout the recipe, enhancing all the flavors naturally.
- 1 pound Brussels sprouts (halved): Roasted to a caramelized perfection, bringing texture and a slightly nutty taste.
- 1 cup cooked quinoa or rice: Serves as the fluffy, comforting base that soaks up all the delicious juices.
- Fresh parsley (chopped, for garnish): Adds a burst of color and a fresh, herbaceous finish.
How to Make Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Step 1: Prepare the Oven and Brussels Sprouts
Start by preheating your oven to 400°F (200°C). This ensures the Brussels sprouts roast evenly and develop a beautiful golden-brown color. Toss the halved Brussels sprouts with a tablespoon of olive oil, salt, and pepper, then spread them out on a baking sheet. Roasting these until tender and caramelized adds a wonderfully savory and slightly crispy texture that pairs beautifully with the fish.
Step 2: Pat and Season the Cod
While the Brussels sprouts roast, make sure to pat the cod fillets dry using paper towels. This crucial step helps in getting that golden-brown sear without steaming the fish. Dry fish means better texture and sear, giving you a deliciously crispy exterior while keeping the inside tender.
Step 3: Whisk the Lemon Garlic Butter Sauce
In a small bowl, combine the melted butter, the remaining olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper. Whisk everything together until it’s a smooth, aromatic sauce. This mixture will be brushed generously over the fish, infusing it with those irresistible bright and buttery notes.
Step 4: Roast the Brussels Sprouts
Place the prepared Brussels sprouts in the oven for about 20-25 minutes. Check halfway to give them a toss if needed, ensuring even roasting. The goal is a tender interior with crispy, golden edges that bring an earthiness and a satisfying bite to your bowl.
Step 5: Cook the Cod Fillets
Heat a skillet over medium-high heat and brush the cod fillets with your lemon garlic butter sauce. Sear each side for 2-3 minutes until the fish is beautifully golden and cooked through. The butter sauce helps create a flavorful crust and keeps the cod moist and succulent.
Step 6: Assemble the Bowls
Begin by adding a comforting base of fluffy quinoa or rice to each serving bowl. Add the roasted Brussels sprouts on top, then gently place the seared cod fillets. To finish, sprinkle fresh parsley and a bit more lemon zest for a pop of color and fresh fragrance, elevating your Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe to perfection.
How to Serve Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Garnishes
Fresh chopped parsley is a classic garnish here, lending a burst of green and a clean, herbaceous flavor that brightens the dish. If you want to amp it up, a few thin lemon slices or a sprinkle of red pepper flakes can add both visual appeal and a subtle kick that plays wonderfully with the buttery cod.
Side Dishes
This dish is satisfying enough on its own but pairs beautifully with light, complementary sides. Consider a crisp green salad with a simple vinaigrette or some steamed asparagus to keep the meal fresh and balanced. A crusty piece of bread or garlic knots can help soak up any extra lemon garlic butter sauce left in the bowl.
Creative Ways to Present
For a fun twist, serve these bowls in mini cast iron skillets or rustic wooden bowls to bring a cozy, homey vibe to the table. Layer the quinoa, then the Brussels sprouts, and finally the cod to showcase the colors and textures. You might also add a dollop of herbed yogurt or a drizzle of a citrusy aioli alongside for added decadence.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. It’s best to store the cod and Brussels sprouts separately from the quinoa or rice if possible, to maintain texture. When storing everything together, add a splash of lemon juice before reheating to revive some freshness.
Freezing
While the fish is delicate, you can freeze cooked cod bowls for up to 1 month. Use freezer-safe containers, and again, separate the grains from the Brussels sprouts and cod for the best results. Thaw overnight in the fridge before reheating gently to avoid drying out the fish.
Reheating
Reheat in a skillet over medium heat or in the oven to preserve the crispness of the Brussels sprouts and the moistness of the cod. Avoid microwaving if you want to keep the best texture—if using a microwave, go for short bursts and cover lightly to keep moisture in.
FAQs
Can I use frozen cod for this recipe?
Absolutely! Just make sure to thaw the cod completely and pat it dry before cooking to achieve that perfect sear and texture that this Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe is known for.
What can I substitute for quinoa?
Rice is a fantastic and simple substitute, be it white, brown, or even a wild rice blend. Each brings a different texture and flavor but all work well as a base in this recipe.
How spicy is the smoked paprika in this dish?
Smoked paprika adds a gentle smoky warmth without significant heat. If you prefer a bit more spice, feel free to add a pinch of cayenne pepper or red pepper flakes when making the lemon garlic butter sauce.
Can I make this recipe dairy-free?
Yes! Replace the butter with a plant-based alternative or use extra olive oil for a dairy-free version while still maintaining the rich lemon-garlic flavor that makes this dish special.
Is this recipe suitable for meal prep?
Definitely. The components hold up well in the fridge, making the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe ideal for batch cooking. Just store the parts separately and assemble when ready to eat.
Final Thoughts
There’s something so satisfying about a meal that feels indulgent yet comes together effortlessly, and this Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe hits that sweet spot perfectly. Bright, buttery, hearty, and fresh, it’s a dish that I love making again and again to brighten up my dinner table. I encourage you to try it soon and experience how simple ingredients come together for a spectacular dinner that’s both nourishing and downright delicious.
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Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 bowls
- Category: Main Dish
- Method: Roasting and Frying
- Cuisine: American
- Diet: Gluten Free
Description
These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a flavorful and healthy meal perfect for any night. Tender cod fillets are brushed with a zesty lemon garlic butter mixture and pan-seared to perfection, served alongside caramelized roasted Brussels sprouts and a base of fluffy quinoa or rice. Garnished with fresh parsley, this dish offers a delightful combination of bright, savory, and buttery flavors with simple, wholesome ingredients.
Ingredients
For the Cod:
- 4 pieces cod fillets (skinless)
- 2 tablespoons butter (melted)
- 2 tablespoons olive oil (or avocado oil)
- 4 cloves garlic (minced)
- 1 piece 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 Serving:
- 1 cup cooked quinoa or rice
- Fresh parsley (chopped, for garnish)
- Additional lemon zest (optional)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) so it’s ready to roast the Brussels sprouts evenly.
- Prepare Brussels sprouts. In a bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper until well coated. Spread them evenly across a baking sheet.
- Roast Brussels sprouts. Bake in the preheated oven for 20-25 minutes, stirring halfway through for even browning, until they are tender and golden brown on the edges.
- Dry the cod fillets. While the sprouts roast, pat dry the cod fillets with paper towels to ensure a crisp sear when cooking.
- Make lemon garlic butter mixture. In a small bowl, whisk together the melted butter, remaining 1 tablespoon olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper until fully blended.
- Brush cod with mixture. Generously coat each cod fillet with the lemon garlic butter mixture on all sides.
- Sear the cod fillets. Heat a skillet over medium-high heat. Cook cod for 2-3 minutes per side until golden brown and cooked through, careful not to overcook to maintain moisture.
- Assemble the bowls. Divide the cooked quinoa or rice among four serving bowls. Top with the roasted Brussels sprouts, then place a seared cod fillet on each bowl.
- Garnish and serve. Sprinkle chopped fresh parsley and additional lemon zest over each bowl for a fresh finish before serving immediately.
Notes
- Ensure the cod fillets are dry before cooking to achieve a better sear and prevent sticking.
- You can substitute quinoa with brown rice or cauliflower rice for different textures and dietary preferences.
- Adjust smoked paprika quantity based on your preferred level of smokiness.
- For extra flavor, add a splash of white wine to the lemon garlic butter mixture before brushing on the cod.
- If Brussels sprouts vary in size, adjust roasting time accordingly to avoid undercooked or burnt spots.
