🐟 **Lemon Garlic Butter Cod Bowls

with Roasted Brussels Sprouts (Mediterranean Style)**

Ingredients (4 bowls)

For the Cod

• 4 cod fillets (about 150–180g each)

• 2 tbsp butter (or olive oil for a lighter Mediterranean option)

• 2 tbsp extra-virgin olive oil

• 3 cloves garlic, minced

• Zest of 1 lemon

• Juice of 1 lemon

• ½ tsp smoked paprika

• ½ tsp dried oregano

• ½ tsp sea salt

• ¼ tsp black pepper

• Optional: chili flakes

For the Roasted Brussels Sprouts

• 3 cups Brussels sprouts, halved

• 2 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp sea salt

• ¼ tsp black pepper

• ½ tsp dried thyme or rosemary

For the Bowls

• 2 cups cooked quinoa, brown rice, or couscous

• ½ cup cherry tomatoes, halved

• ¼ cup chopped parsley

• Lemon wedges

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🔥 Instructions

1. Roast the Brussels Sprouts

1. Preheat oven to 425°F (220°C).

2. Toss Brussels sprouts with olive oil, salt, pepper, garlic powder, and thyme.

3. Spread on a sheet pan and roast 18–22 minutes, until tender and crisp-edged.

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2. Prepare the Lemon Garlic Butter Cod

1. Pat cod fillets dry.

2. In a skillet, melt butter + olive oil on medium heat.

3. Add the minced garlic and cook 30 seconds until fragrant.

4. Add lemon zest, lemon juice, paprika, oregano, salt, and pepper.

5. Place cod into the skillet and cook 3–4 minutes per side, spooning sauce over the top.

6. Cod is done when it flakes easily with a fork.

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3. Build the Bowls

In each bowl add:

• A scoop of quinoa/rice/couscous

• Roasted Brussels sprouts

• A cod fillet

• Spoon extra lemon-garlic butter sauce over the fish

Finish with:

• Fresh parsley

• Extra lemon on the side

• Optional drizzle of olive oil (Mediterranean style)

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🍽️ Serving Ideas

• Add hummus or tzatziki for a creamy component

• Top with toasted pine nuts or almonds

• Add roasted peppers, cucumber, or spinach for more veggies