Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Healthy, flavorful cod bowls with garlic butter, lemon, and roasted Brussels sprouts. A simple and delicious dinner in under 40 minutes.
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!