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
Scale
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.
