🌿 Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts (Mediterranean Style)
⭐ Description
Flaky cod is gently cooked in a lemon-garlic butter sauce, then served in nourishing bowls with crispy roasted Brussels sprouts and a wholesome grain base. This Mediterranean-inspired meal is light, elegant, and satisfying.
🛒 Ingredients (Serves 4)
Cod
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1½ lb (680 g) cod fillets
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Salt & freshly ground black pepper, to taste
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½ tsp paprika
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2 tbsp extra-virgin olive oil
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2 tbsp butter (or dairy-free alternative)
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4 cloves garlic, minced
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Zest of 1 lemon
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Juice of 1 lemon
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2 tbsp fresh parsley or dill, chopped
Roasted Brussels Sprouts
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1 lb (450 g) Brussels sprouts, halved
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2 tbsp extra-virgin olive oil
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Salt & black pepper, to taste
Bowl Base (Choose One)
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Cooked quinoa
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Brown rice
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Farro or couscous
👩🍳 Instructions
1️⃣ Roast the Brussels Sprouts
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Preheat oven to 425°F (220°C).
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Toss Brussels sprouts with olive oil, salt, and pepper.
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Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until golden and crisp.
2️⃣ Cook the Cod
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Pat cod dry and season with salt, pepper, and paprika.
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Heat olive oil and butter in a large skillet over medium heat.
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Add cod and cook 3–4 minutes per side until flaky.
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Remove cod and set aside.
3️⃣ Make Lemon Garlic Butter Sauce
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In the same skillet, add garlic and sauté 30 seconds until fragrant.
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Stir in lemon zest and lemon juice.
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Simmer 1 minute, then return cod to the pan and spoon sauce over the fish.
4️⃣ Assemble the Bowls
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Divide cooked grains into bowls.
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Top with roasted Brussels sprouts and cod.
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Drizzle with remaining lemon-garlic butter sauce.
5️⃣ Finish & Serve
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Garnish with fresh herbs.
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Add extra lemon wedges if desired.
🍽 Serving Suggestions
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Add sliced avocado or cucumber for freshness
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Pair with a simple Mediterranean tomato salad
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Serve with warm whole-grain pita
🌟 Variations
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Dairy-free: Use all olive oil instead of butter
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Extra Mediterranean: Add olives, capers, or artichoke hearts
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Spicy: Sprinkle with chili flakes or drizzle harissa
