🍋 Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Ingredients
For the Roasted Brussels Sprouts:
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1 lb (450g) 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 smoked paprika (optional)
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Salt and black pepper, to taste
For the Cod:
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4 cod fillets (about 5–6 oz each)
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2 tbsp olive oil (or butter)
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3 tbsp unsalted butter
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4 garlic cloves, minced
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Zest of 1 lemon
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Juice of 1 lemon (about 3 tbsp)
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2 tbsp fresh parsley, chopped
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Salt and black pepper, to taste
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Pinch of red pepper flakes (optional, for heat)
For the Bowl Base (optional, choose your favorite):
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2 cups cooked rice, quinoa, couscous, or mashed potatoes
Instructions
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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 in a single layer.
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Roast for 20–25 minutes, flipping halfway, until golden brown and crispy on the edges.
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Cook the Cod
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Pat cod fillets dry with paper towels. Season with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Add cod and cook 3–4 minutes per side, until golden and cooked through (flakes easily with a fork). Transfer to a plate.
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Make the Lemon Garlic Butter Sauce
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In the same skillet, reduce heat to medium.
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Add butter and let it melt. Stir in minced garlic, cooking until fragrant (30 seconds).
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Add lemon zest, lemon juice, parsley, and red pepper flakes.
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Stir until combined and slightly thickened.
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Assemble the Bowls
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Place rice, quinoa, or mashed potatoes in bowls.
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Top with roasted Brussels sprouts and cod fillets.
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Drizzle the lemon garlic butter sauce generously over everything.
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🌿 Garnish & Serving Tips
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Sprinkle extra parsley or fresh dill on top.
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Serve with lemon wedges for a fresh squeeze.
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Pairs wonderfully with a crisp side salad or garlic bread.
