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If you’re searching for a meal that feels like a comforting hug on a plate but also packs a fresh, zesty punch, the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe are exactly what you need. This dish brings together flaky, tender cod swimming in a luscious lemon-garlic butter, paired beautifully with caramelized Brussels sprouts roasted to perfection, all nestled on a bed of fluffy rice or quinoa. It’s an effortless way to enjoy a healthy, satisfying dinner that’s bursting with flavor and made from simple, wholesome ingredients you probably already have on hand.
Ingredients You’ll Need
Getting the right ingredients is half the fun with this recipe. Every item is straightforward, but each one plays a crucial role in building layers of flavor, texture, and that gorgeous presentation you’ll love sharing with family or friends.
- Cod fillets: Choose fresh cod cut into 2–3 portions for tender, flaky fish that absorbs the lemon garlic butter beautifully.
- Butter: Melted butter creates the rich, silky base of the sauce that elevates the cod.
- Garlic: Fresh minced garlic packs a sharp punch that balances the richness of the butter.
- Lemon juice: Adds bright acidity, keeping the dish light and refreshing.
- Lemon zest: Provides aromatic citrus oils that deepen the lemon flavor.
- Paprika: Brings a subtle smoky warmth and lovely color to the cod.
- Salt and pepper: Essential seasonings to enhance all the other flavors.
- Fresh parsley: A sprinkle for fresh, herbal vibrancy and pretty garnish.
- Brussels sprouts: Trimmed and halved for even roasting that brings out their natural sweetness.
- Olive oil: Helps in roasting the Brussels sprouts to a crisp, golden perfection.
- Cooked rice or quinoa: Your base for fluffy texture and mild flavor to tie the components together.
- Lemon wedges: For serving, adding a fresh squeeze of citrus to taste.
How to Make Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Step 1: Prep and Roast Brussels Sprouts
Start by preheating your oven to 400°F (200°C). While it heats, toss your halved Brussels sprouts with olive oil, salt, and pepper — this simple seasoning brings out their natural sweetness when roasted. Spread them cut-side down on one half of a parchment-lined baking sheet and roast for 15 minutes. This initial roasting softens and lightly browns the sprouts as the cod prepares to join the party.
Step 2: Prepare the Lemon Garlic Butter Sauce
While the Brussels sprouts roast, mix together the melted butter, minced garlic, lemon juice, lemon zest, paprika, salt, and pepper in a small bowl. This buttery blend is what makes this dish sing — the garlic and citrus flavors meld beautifully with the warm richness of the butter and the subtle spice of paprika.
Step 3: Roast Cod with Lemon Garlic Butter
After the Brussels sprouts have had 15 minutes in the oven, take the baking sheet out and spread your cod fillets on the clean half. Spoon the lemon garlic butter sauce generously over each piece. Pop the whole tray back in the oven and roast for another 10 to 12 minutes. This finishes cooking the fish until it flakes easily while the Brussels sprouts deepen in color and crisp up.
Step 4: Assemble Your Bowls
Once everything is out of the oven, it’s time to bring the bowl together. Divide your cooked rice or quinoa between bowls, top with the roasted cod pieces, then add the beautifully caramelized Brussels sprouts. Drizzle any remaining pan sauce over the top and finish with chopped fresh parsley and a squeeze of lemon. It’s an inviting, vibrant bowl that’s as pretty as it is delicious.
How to Serve Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Garnishes
Fresh parsley is a classic choice and adds a lovely pop of green and a subtle herbal lift. Lemon wedges on the side allow everyone to add a burst of citrus brightness right before eating, making the flavors sing even louder.
Side Dishes
This bowl sings as a stand-alone meal, but if you’re looking for a little extra, consider a crisp green salad with a light vinaigrette to complement the richness of the buttered cod or roasted asparagus for a textural contrast.
Creative Ways to Present
Try serving this recipe in rustic stoneware bowls or glass bowls to show off those beautiful layers. You can also add avocado slices, pickled red onions, or a soft-boiled egg on top for a fun twist that adds texture and flavor complexity without overpowering the main ingredients.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Keep the rice separate if possible to maintain texture, and reheat gently to avoid drying out the cod.
Freezing
While the Brussels sprouts and cod don’t freeze as well due to texture changes, you can freeze the leftover cooked rice or quinoa for up to 3 months. Thaw thoroughly before reheating and assembling your bowls fresh.
Reheating
For the best results, reheat the cod and Brussels sprouts gently in a 300°F oven, covered lightly with foil to retain moisture. Microwave reheating is possible but should be done in short bursts to prevent the fish from drying out. Reheat the rice or quinoa separately to keep everything tasting fresh.
FAQs
Can I use another type of fish instead of cod?
Absolutely! Mild white fish such as haddock or tilapia are fantastic substitutes and will work just as well with the lemon garlic butter sauce and roasting method.
Is it necessary to use fresh lemon zest and juice?
Fresh lemon zest and juice provide the brightest, most vibrant citrus flavor. While bottled lemon juice can work in a pinch, fresh will always elevate the dish and give it that distinctive fresh zing.
Can I prepare this recipe gluten-free?
Yes, this recipe is naturally gluten-free when using plain rice or quinoa and fresh ingredients. Just be sure any store-bought spices or butter don’t contain hidden gluten ingredients.
What can I add to make the bowls more filling?
Consider adding creamy avocado slices, pickled onions, or even a soft-boiled egg on top for extra protein, richness, and textural contrast that complement the cod and Brussels sprouts nicely.
How can I make the Brussels sprouts less bitter?
Choosing smaller, fresher Brussels sprouts and roasting them cut-side down helps caramelize their natural sugars, which mellows bitterness and adds a wonderful sweet-savory flavor.
Final Thoughts
This Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe has quickly become one of my go-to meals when I want something that’s both comforting and light, lavish yet simple. Its fresh, bright flavors paired with wholesome ingredients make it a perfect weeknight dinner or an impressive dish to share with friends. Give it a try—you might just find yourself adding it to your favorites list too!
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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: 2–3 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts offer a delicious, healthy meal featuring tender cod fillets roasted with a zesty lemon garlic butter sauce, paired with crispy roasted Brussels sprouts and served over your choice of rice or quinoa. Perfect for a nutritious and flavorful dinner that’s quick to prepare.
Ingredients
For the Cod
- 1 lb cod fillets (cut into 2–3 portions)
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
- 1 ½ tablespoons olive oil
- Salt and black pepper to taste
For the Bowls
- 2 cups cooked rice or quinoa
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and black pepper until well coated. Arrange them cut-side down on half of the prepared baking sheet for even roasting.
- Roast Brussels Sprouts: Place the baking sheet in the oven and roast the Brussels sprouts for 15 minutes to start caramelizing and getting tender.
- Make Lemon Garlic Butter: While the Brussels sprouts roast, mix together melted butter, minced garlic, lemon juice, lemon zest, paprika, salt, and pepper in a small bowl to create a flavorful sauce for the cod.
- Add Cod to Oven: Remove the baking sheet from the oven after the initial 15 minutes. Place the cod fillets on the empty half of the baking sheet and spoon the lemon garlic butter mixture generously over the fish.
- Finish Roasting: Return the sheet to the oven and roast everything together for an additional 10–12 minutes, or until the cod flakes easily with a fork and the Brussels sprouts are browned and tender.
- Assemble Bowls: Divide cooked rice or quinoa between serving bowls. Top each with roast cod and Brussels sprouts, drizzle with any leftover pan sauce, then garnish with chopped parsley and a squeeze of fresh lemon juice for brightness.
Notes
- You can substitute cod with other mild white fish such as haddock or tilapia for similar flavor and texture.
- Enhance your bowls by adding avocado slices, pickled onions, or a soft-boiled egg for extra richness and variety.
- Use quinoa instead of rice for a protein boost and a slightly nutty flavor.
- Ensure Brussels sprouts are halved evenly for uniform cooking.
