Looking for a healthy, quick, and flavorful dinner option that checks all the boxes? These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are exactly what you need. Bursting with tangy lemon, savory garlic, buttery cod, and perfectly roasted Brussels sprouts, this dish is a perfect balance of nutrition and flavor. With a fluffy bed of quinoa or rice as the base, this recipe makes a wholesome meal that’s light yet satisfying.
This is the kind of meal that feels fancy but is deceptively easy to throw together on a weeknight. Whether you’re eating clean, cooking for guests, or simply craving something comforting but not heavy, this bowl delivers it all.
Why You’ll Love This Recipe
- Perfectly cooked, flaky cod in a zesty garlic butter sauce
- Roasted Brussels sprouts with crispy edges and deep flavor
- Quinoa or rice for a hearty, gluten-free base
- Ready in under 40 minutes
- Great for meal prep, low-carb, and protein-packed
Ingredients
For the Cod:
- 4 cod fillets
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Brussels Sprouts:
- 1 pound Brussels sprouts, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
For Serving:
- 1 cup cooked quinoa or rice
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C).
Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden brown.
Step 2: Prep the Cod
While the sprouts roast, pat the cod fillets dry with paper towels—this helps them sear beautifully.
In a small bowl, combine melted butter, olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
Step 3: Sear the Cod
Heat a skillet over medium-high heat. Once hot, brush the cod fillets generously with the butter mixture and sear for 2–3 minutes on each side, or until golden brown and flaky. Be careful not to overcook.
Step 4: Assemble the Bowls
To build the bowls, start with a scoop of quinoa or rice at the bottom. Add the roasted Brussels sprouts, then top with the seared cod fillets.
Step 5: Garnish and Serve
Sprinkle with freshly chopped parsley and a little extra lemon zest if desired. Serve warm and enjoy!
Optional Add-ins & Variations
- Add Avocado: For a creamy texture and healthy fats
- Spicy Kick: Add crushed red pepper flakes or a drizzle of hot sauce
- Greens: Mix in baby spinach or arugula for extra nutrients
- Different Grains: Use farro, brown rice, or couscous instead of quinoa
What Makes This Bowl So Good?
The magic of this bowl lies in its balance—light fish with a rich buttery garlic sauce, earthy roasted vegetables, and a wholesome grain base. The lemon not only enhances the cod but also cuts through the richness, making each bite fresh and flavorful. It’s elegant enough for entertaining but quick enough for a midweek meal.
Storage and Make-Ahead Tips
- Make Ahead: Cook the quinoa and roast the Brussels sprouts in advance. Store them separately in airtight containers.
- Storage: Keep leftovers refrigerated for up to 3 days. Reheat gently in a skillet or microwave.
- Freezing: While cod can be frozen, it’s best enjoyed fresh to maintain its flaky texture.
Nutrition Boost
This dish is naturally gluten-free, protein-rich, and full of omega-3 fatty acids from the cod. Brussels sprouts provide fiber and vitamin C, while quinoa adds plant-based protein and complex carbs. It’s a perfect meal for clean eating without sacrificing flavor.
Final Thoughts
Whether you’re trying to eat healthier or just want a flavorful dinner that’s easy to pull off, these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are your new go-to. Light, bright, and utterly satisfying, they’re sure to become a staple in your recipe rotation.
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Ingredients
For the Cod:
- 4 cod fillets
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 lemon juiced and zested
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Brussels Sprouts:
- 1 pound Brussels sprouts halved
- 1 tablespoon olive oil
- Salt and pepper to taste
For Serving:
- 1 cup cooked quinoa or rice
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Roast the Brussels Sprouts
- Preheat your oven to 400°F (200°C).
- Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden brown.
Step 2: Prep the Cod
- While the sprouts roast, pat the cod fillets dry with paper towels—this helps them sear beautifully.
- In a small bowl, combine melted butter, olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
Step 3: Sear the Cod
- Heat a skillet over medium-high heat. Once hot, brush the cod fillets generously with the butter mixture and sear for 2–3 minutes on each side, or until golden brown and flaky. Be careful not to overcook.
Step 4: Assemble the Bowls
- To build the bowls, start with a scoop of quinoa or rice at the bottom. Add the roasted Brussels sprouts, then top with the seared cod fillets.
Step 5: Garnish and Serve
- Sprinkle with freshly chopped parsley and a little extra lemon zest if desired. Serve warm and enjoy!
Leave a Comment