Description
These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a flavorful and healthy meal that combines perfectly cooked cod with savory, crispy Brussels sprouts, all tossed in a luscious lemon garlic butter sauce. This dish is quick, easy, and packed with vibrant flavors, making it ideal for a light dinner or meal prep. Fresh, zesty, and filling, it’s the perfect balance of protein and vegetables for a nutritious meal.
Ingredients
Scale
For the Cod:
- 4 cod fillets (6 oz each)
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
For the Roasted Brussels Sprouts:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Bowls:
- 2 cups cooked quinoa, rice, or cauliflower rice (your choice)
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the Brussels sprouts: Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them evenly on the prepared baking sheet. Roast for 20-25 minutes, or until crispy and golden brown, flipping halfway through.
- Prepare the lemon garlic butter: In a small bowl, whisk together the melted butter, minced garlic, lemon juice, dried oregano, paprika, salt, and pepper.
- Cook the cod: Heat a large skillet over medium-high heat. Place the cod fillets in the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. During the last minute of cooking, pour the lemon garlic butter sauce over the cod fillets. Let it simmer for a minute to allow the flavors to meld.
- Assemble the bowls: Divide the cooked quinoa (or rice) among four bowls. Top with the roasted Brussels sprouts and the cooked cod fillets. Spoon the remaining lemon garlic butter sauce from the skillet over the fish.
- Garnish and serve: Garnish with freshly chopped parsley and lemon wedges on the side. Serve immediately and enjoy!
Notes
- For an added crunch, top the bowls with toasted pine nuts or slivered almonds.
- You can swap the cod for another white fish, like tilapia or haddock, if preferred.
- For a more filling meal, add avocado slices or a side salad to the bowls.
- This recipe works well for meal prep – store the cod and Brussels sprouts separately from the quinoa or rice, and reheat when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Seared, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (with quinoa or rice)
- Calories: 400
- Sugar: 6 g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg