🥘 Ingredients
For the Roasted Brussels Sprouts:
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1 lb (450 g) Brussels sprouts, trimmed and halved
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2 tbsp olive oil
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½ tsp garlic powder
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½ tsp paprika
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Salt & black pepper, to taste
For the Cod:
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4 cod fillets (about 5–6 oz each)
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Salt & black pepper, to taste
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2 tbsp flour (optional, for light coating)
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2 tbsp olive oil (or butter)
For the Lemon Garlic Butter Sauce:
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3 tbsp unsalted butter
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4 cloves garlic, minced
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Juice of 1 lemon (plus ½ lemon sliced, optional for garnish)
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1 tbsp fresh parsley, chopped
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½ tsp red pepper flakes (optional, for heat)
For the Bowl Assembly:
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2 cups cooked quinoa or rice (white, brown, or cauliflower rice)
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1 avocado, sliced
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Lemon wedges, for serving
👩🍳 Instructions
1. Roast the Brussels Sprouts
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Preheat oven to 400°F (200°C).
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Toss Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper.
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Spread on a baking sheet, cut-side down, and roast for 20–25 minutes until golden and crispy.
2. Cook the Cod
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Pat cod fillets dry and season with salt and pepper.
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Lightly dust with flour (optional, for crisp edges).
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Heat olive oil (or butter) in a skillet over medium-high heat.
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Cook cod fillets for 3–4 minutes per side, until golden and flaky. Remove and set aside.
3. Make the Lemon Garlic Butter Sauce
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In the same skillet, melt butter over medium heat.
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Add garlic and cook until fragrant (30–60 seconds).
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Stir in lemon juice, parsley, and red pepper flakes.
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Return cod briefly to the pan, spooning sauce over the fillets.
4. Assemble the Bowls
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Divide cooked quinoa or rice into bowls.
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Top with roasted Brussels sprouts, cod fillets, and avocado slices.
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Drizzle extra lemon garlic butter sauce over everything.
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Garnish with fresh parsley and serve with lemon wedges.
🌟 Tips
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You can swap cod with haddock, halibut, or tilapia.
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Add extra veggies like roasted carrots or zucchini for variety.
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For a low-carb version, serve with cauliflower rice.
