Looking for a vibrant and nourishing dinner that’s elegant yet effortless? These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts deliver exactly that—featuring flaky cod in a zesty garlic butter sauce, paired with nutty roasted Brussels sprouts, all nestled over hearty quinoa (or rice). It’s the ideal balance of bright, savory, and wholesome flavors for any season.
Why You’ll Love This Recipe
- Quick and simple—ready in about 40 minutes
- Seasonally flexible—light for summer and comforting for winter
- Clean, wholesome ingredients—packed with protein and veggies
- Easy to customize—swap grains, add toppings, tweak seasoning
Ingredients
For the Cod and Sauce
- 4 cod fillets
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- Juice and zest of 1 lemon
- 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)
Instructions
1. Roast the Brussels Sprouts
Preheat oven to 400°F. Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 to 25 minutes, turning halfway through, until golden and tender.
2. Prepare the Cod
While the Brussels sprouts are roasting, pat the cod fillets dry using paper towels. In a small bowl, mix together the melted butter, olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
3. Sear the Cod
Heat a skillet over medium-high heat. Brush the cod fillets generously with the butter mixture and place them in the skillet. Sear for 2 to 3 minutes per side, or until golden brown and cooked through. Be careful not to overcook the fish to maintain its flaky texture.
4. Assemble the Bowls
Divide the cooked quinoa or rice evenly into four bowls. Add a portion of the roasted Brussels sprouts, then place a cod fillet on top of each serving.
5. Garnish and Serve
Sprinkle fresh chopped parsley over the bowls and add additional lemon zest if desired. Serve warm.
Tips for Success
- Drying the cod well before searing helps achieve a nice crust.
- Use fresh lemon zest and juice to brighten the flavor of the dish.
- Don’t overcrowd the Brussels sprouts on the baking sheet—give them room to brown.
- If quinoa isn’t your favorite, brown rice, couscous, or farro all work beautifully.
Variations and Substitutions
- Use cauliflower rice for a low-carb option.
- Add sliced avocado or radishes for more color and texture.
- Toss in baby spinach or arugula for a green boost.
- Swap cod for halibut, tilapia, or salmon if preferred.
What to Serve With
- A fresh green salad with lemon vinaigrette
- Light roasted vegetables such as asparagus or green beans
- Crusty whole grain bread for soaking up extra sauce
- A glass of white wine like Sauvignon Blanc or a citrusy iced tea
Storage and Meal Prep
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheat gently in the oven or on the stovetop to maintain texture.
- You can roast the Brussels sprouts and cook the quinoa ahead of time for quick assembly.
Nutrition Overview
- Rich in lean protein from cod
- High in fiber and vitamin C from Brussels sprouts
- Balanced with healthy fats and complex carbs
- Gluten-free and easily made dairy-free by swapping butter for olive oil
Final Thoughts
These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a go-to when you want something that feels gourmet but is actually quick and easy. Whether you’re cooking for yourself, your family, or entertaining guests, this dish is flavorful, light, and satisfying. With simple ingredients and bold seasoning, it’s a meal that will leave you feLemon Garlic Butter Cod Bowls with Roasted Brussels Sproutseling nourished and pleased with every bite.
The Goods
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
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Recipes
For the Cod and Sauce
- 4 cod fillets
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 4 garlic cloves minced
- Juice and zest of 1 lemon
- 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)
Instructions
Roast the Brussels Sprouts
- Preheat oven to 400°F. Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 to 25 minutes, turning halfway through, until golden and tender.
Prepare the Cod
- While the Brussels sprouts are roasting, pat the cod fillets dry using paper towels. In a small bowl, mix together the melted butter, olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
Sear the Cod
- Heat a skillet over medium-high heat. Brush the cod fillets generously with the butter mixture and place them in the skillet. Sear for 2 to 3 minutes per side, or until golden brown and cooked through. Be careful not to overcook the fish to maintain its flaky texture.
Assemble the Bowls
- Divide the cooked quinoa or rice evenly into four bowls. Add a portion of the roasted Brussels sprouts, then place a cod fillet on top of each serving.
Garnish and Serve
- Sprinkle fresh chopped parsley over the bowls and add additional lemon zest if desired. Serve warm.
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