Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Description

Flaky cod bathed in lemony garlic butter sits over tender grains and crispy roasted Brussels sprouts. It’s fresh, nourishing, and elegant without trying too hard—exactly how Mediterranean food should feel. Perfect for meal prep, dinner guests, or a cozy solo dinner that still feels special.

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Ingredients (Serves 2–3)

For the Cod

• 1½ lb cod fillets (fresh or thawed)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 4 cloves garlic, minced

• Zest of 1 lemon

• Juice of ½ lemon

• 1 tsp dried oregano

• ½ tsp paprika

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

For the Roasted Brussels Sprouts

• 1 lb Brussels sprouts, halved

• 2 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp sea salt

• ¼ tsp black pepper

For the Bowl Base (optional but recommended)

• Cooked quinoa, farro, or brown rice

• Optional toppings: sliced avocado, olives, cherry tomatoes, feta cheese

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Instructions

1. Roast the Brussels Sprouts

• Preheat oven to 425°F (220°C).

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

• Spread on a baking sheet, cut-side down.

• Roast 20–25 minutes, flipping halfway, until golden and crispy.

2. Cook the Cod

• Pat cod dry and season with salt, pepper, oregano, and paprika.

• Heat olive oil and butter in a large skillet over medium heat.

• Add garlic and sauté 30 seconds until fragrant.

• Place cod in the skillet and cook 3–4 minutes per side until flaky.

• Spoon lemon juice and zest over the cod during the last minute.

3. Assemble the Bowls

• Add grains to the bowl base.

• Top with cod and roasted Brussels sprouts.

• Drizzle extra lemon garlic butter from the pan over everything.

• Garnish with parsley and any optional toppings.

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Q & A

Q: Can I use frozen cod?
A: Yes! Just thaw completely and pat very dry before cooking to avoid excess moisture.

Q: What’s the best grain for this bowl?
A: Quinoa is classic Mediterranean, but farro adds chew and brown rice keeps it hearty.

Q: Can I bake the cod instead?
A: Absolutely. Bake at 400°F (205°C) for 12–15 minutes, spooning the lemon garlic butter on top.

Q: How do I store leftovers?
A: Store components separately in airtight containers for up to 3 days in the fridge.

Q: Is this recipe healthy?
A: Very! Cod is lean protein, Brussels sprouts are fiber-rich, and olive oil + lemon keep it heart-healthy Mediterranean style.