Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

🐟 Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

(Mediterranean Style)

🍽 Serves:

4 people

⏱ Total Time:

35–40 minutes

🧂 Ingredients

For the cod:

• 4 cod fillets (about 150–180 g / 5–6 oz each), fresh or thawed

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 garlic cloves, minced

• Zest and juice of 1 lemon

• 1 tsp smoked paprika

• ½ tsp ground cumin (optional, for warmth)

• Salt and freshly ground black pepper, to taste

• 2 tbsp fresh parsley, chopped

For the roasted Brussels sprouts:

• 500 g (1 lb) Brussels sprouts, trimmed and halved

• 2 tbsp olive oil

• ½ tsp sea salt

• ¼ tsp black pepper

• ½ tsp dried oregano or thyme

• Zest of ½ lemon

For the grain base (choose one):

• 2 cups cooked quinoa, farro, or bulgur wheat

• Tossed with:

  • 1 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tbsp chopped parsley

  • A pinch of salt

Optional Mediterranean toppings:

• Kalamata olives, halved

• Feta cheese, crumbled

• Cherry tomatoes, halved

• Cucumber slices

• A drizzle of tahini yogurt sauce or tzatziki

👩‍🍳 Instructions

1. Roast the Brussels sprouts

1. Preheat oven to 220°C (425°F).

2. Toss halved Brussels sprouts with olive oil, salt, pepper, oregano, and lemon zest.

3. Spread on a baking sheet in a single layer.

4. Roast for 18–22 minutes, stirring halfway, until golden and crisp at the edges.

2. Cook the cod

1. Pat cod fillets dry and season both sides with salt, pepper, smoked paprika, and cumin.

2. In a large skillet, heat olive oil and butter over medium heat.

3. Add minced garlic and sauté for about 30 seconds until fragrant (don’t burn).

4. Add the cod fillets and cook for 3–4 minutes per side, depending on thickness, until opaque and flaky.

5. Squeeze in lemon juice, add zest, and sprinkle fresh parsley on top.

6. Spoon the lemon-garlic butter sauce over the fish to coat it evenly.

3. Assemble the bowls

1. Add a base of your warm grain (quinoa, farro, or bulgur).

2. Arrange roasted Brussels sprouts and cod fillet on top.

3. Drizzle the extra lemon-garlic butter from the pan over everything.

4. Add optional toppings like feta, olives, tomatoes, or tzatziki.

4. Serve

Serve warm, with lemon wedges on the side and a sprinkle of fresh herbs (parsley, mint, or dill).

💡 Tips & Variations

• Make it dairy-free: Use all olive oil instead of butter.

• Add crunch: Top with toasted pine nuts or almonds.

• Make it spicier: Add a pinch of chili flakes to the butter sauce.

• Swap fish: Works beautifully with halibut, haddock, or sea bass too.