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Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts is a flavorful, nutritious, and easy-to-make meal that’s perfect for a light dinner or lunch. The cod is cooked in a zesty lemon garlic butter sauce that pairs beautifully with crispy roasted Brussels sprouts, creating a well-balanced, savory dish!
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Ingredients:
For the Cod:
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- 1 teaspoon dried thyme (or fresh thyme if preferred)
- 1 teaspoon paprika (optional, for color)
For the Roasted Brussels Sprouts:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
For the Bowls:
- 1 cup cooked quinoa or rice (optional, for a complete bowl)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
1. Prepare the Brussels Sprouts:
- Preheat your oven to 400°F (200°C).
- Toss the halved Brussels sprouts in olive oil, garlic powder, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.
- If you want an extra flavor boost, drizzle with balsamic vinegar during the last 5 minutes of roasting.
2. Cook the Cod:
- While the Brussels sprouts are roasting, heat the olive oil in a large skillet over medium heat.
- Season the cod fillets with salt, pepper, and paprika (if using).
- Once the oil is hot, place the cod fillets in the skillet and cook for 3-4 minutes on each side, until golden and cooked through. Cod cooks quickly, so be careful not to overcook it. It should easily flake with a fork when done.
- Remove the cod fillets from the skillet and set them aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the lemon juice and zest, scraping up any bits from the bottom of the pan.
- Return the cod fillets to the skillet and spoon some of the lemon garlic butter over the fillets. Let it simmer for another 1-2 minutes, allowing the cod to absorb the flavors.
3. Assemble the Bowls:
- If you’re using quinoa or rice, start by placing a scoop of cooked quinoa or rice in the bottom of each bowl.
- Add a few roasted Brussels sprouts to the bowl, then top with a cod fillet.
- Spoon the lemon garlic butter sauce from the skillet over the top of the cod and Brussels sprouts.
4. Serve:
- Garnish the bowls with fresh parsley and serve with extra lemon wedges on the side for a burst of citrus.
- Serve immediately for the best flavor and texture.
Tips:
- Add-ins: Feel free to add other roasted vegetables to the bowl, such as sweet potatoes, carrots, or zucchini, for extra flavor and nutrients.
- Low-Carb Option: Skip the quinoa or rice and just serve the cod and Brussels sprouts for a keto-friendly meal.
- Flavor Variation: For a spicy kick, add a pinch of red pepper flakes to the garlic butter sauce.
This Lemon Garlic Butter Cod Bowl with Roasted Brussels Sprouts is a simple yet flavorful dish that’s rich in protein, healthy fats, and veggies. Enjoy this light and satisfying meal! 🐟🍋🌱
