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

Scale

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)

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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.