If you’re craving something fresh, vibrant, and bursting with flavor, the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe is here to brighten up your dinner routine. This dish combines flaky, tender cod bathed in a luscious lemon garlic butter sauce with crispy roasted Brussels sprouts and a hearty base of quinoa or your preferred grain. It’s comfort food elevated with bright citrus notes and aromatic herbs, perfect for a satisfying weeknight meal or impressing guests with a beautifully balanced and colorful bowl.
Ingredients You’ll Need
This Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe shines because of its straightforward yet thoughtfully chosen ingredients. Each item plays a crucial role — from the juicy lemon that wakes up the dish to the earthy Brussels sprouts that add crunch and depth.
- 4 cod fillets (6 oz each): Choose fresh, firm fillets for the best texture and flavor.
- 2 tablespoons butter, melted: Adds richness and helps create the garlicky sauce that coats the fish.
- 2 cloves garlic, minced: Gives the dish its signature aromatic punch.
- Juice of 1 lemon: Brightens the entire bowl with fresh, zesty acidity.
- 1 teaspoon dried oregano: Offers a Mediterranean herb flavor that complements the fish perfectly.
- 1/2 teaspoon paprika: Adds a subtle smoky warmth and gorgeous color.
- Salt and pepper, to taste: Essential seasonings that enhance all the flavors.
- 1 lb Brussels sprouts, trimmed and halved: Roasted to golden perfection for a slightly crispy texture.
- 2 tablespoons olive oil: Helps the Brussels sprouts roast to caramelized perfection.
- 1/2 teaspoon garlic powder: Adds an extra layer of garlicky goodness on the sprouts.
- Salt and pepper, to taste (for Brussels sprouts): Balances the savory flavors nicely.
- 2 cups cooked quinoa, rice, or cauliflower rice: Forms a filling, nutritious base that soaks up all the delicious juices.
- Fresh parsley, chopped, for garnish (optional): Adds a fresh pop of green and mild herbaceous notes.
- Lemon wedges, for serving (optional): For an extra squeeze of vibrant citrus at the table.
How to Make Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Step 1: Roast the Brussels Sprouts
Start by preheating your oven to 400°F (200°C) and preparing a baking sheet with parchment paper. Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper to ensure every bite is perfectly seasoned. Arrange them in an even layer on the baking sheet, then roast for 20 to 25 minutes, flipping halfway through so they get crispy and golden brown on all sides. The roasting process brings out their natural sweetness and adds a lovely crunch that contrasts beautifully with the softness of the cod.
Step 2: Prepare the Lemon Garlic Butter
While the Brussels sprouts are roasting, whisk together melted butter, minced garlic, lemon juice, dried oregano, paprika, salt, and pepper in a small bowl. This sauce is the heart of the dish, delivering all the bright, buttery, garlicky flavors that lift the cod and tie the entire bowl together.
Step 3: Cook the Cod
Heat a large skillet over medium-high heat. Carefully place the cod fillets in the pan and cook them for about 3 to 4 minutes on each side until they’re golden brown and just cooked through. In the last minute, pour the lemon garlic butter sauce over the fillets, letting it simmer and meld with the fish. This step infuses every flake of cod with rich flavor and moisture, making each bite irresistibly tender and bright.
Step 4: Assemble the Bowls
Divide your choice of cooked quinoa, rice, or cauliflower rice evenly among four bowls. Then, top each bowl with the roasted Brussels sprouts followed by a cod fillet. Spoon any remaining lemon garlic butter sauce from the skillet over the fish and veggies to give an extra glossy, flavorful finish.
Step 5: Garnish and Serve
Finally, sprinkle freshly chopped parsley atop each bowl and add lemon wedges on the side if you like. This step adds a pop of color and fresh aroma, inviting everyone to dig in and savor every bite of the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe.
How to Serve Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Garnishes
Fresh parsley is the perfect finishing touch, lending a mild, herbal freshness. A few lemon wedges on the side invite diners to add an extra hit of citrus brightness, balancing the buttery richness of the cod and elevating the roasted veggies.
Side Dishes
For a well-rounded meal, consider serving this bowl with a light cucumber salad, a crisp green side, or a simple garlic bread to soak up any leftover sauce. The key is to keep sides fresh and not too heavy, complementing the natural brightness and heartiness of the bowls.
Creative Ways to Present
Make meal prep fun by customizing bowls with different grains like farro or brown rice, or swap Brussels sprouts for roasted asparagus or green beans for variety. Present the bowls with colorful edible flowers or microgreens for an elegant dinner party vibe. layering ingredients thoughtfully ensures every forkful has a little bit of everything, creating a joyful eating experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe components in airtight containers in the refrigerator for up to 3 days. To keep textures fresh, keep the roasted Brussels sprouts separate from the fish and grain if possible.
Freezing
While the cod is best eaten fresh for optimal texture, cooked quinoa or rice and roasted Brussels sprouts freeze well. Store these separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the cod gently in a skillet over low heat or under a broiler for just a few minutes to avoid drying it out. Warm the Brussels sprouts and grains in the microwave or on the stovetop. Add an extra drizzle of lemon garlic butter sauce to refresh all the flavors before serving again.
FAQs
Can I use a different type of fish instead of cod?
Absolutely! Firm, white fish like haddock, halibut, or tilapia work wonderfully. Just adjust cooking times slightly depending on thickness to ensure the fish stays tender and flaky.
Is it possible to make this recipe dairy-free?
Yes! Simply substitute the butter with a dairy-free alternative like olive oil or a plant-based margarine. The lemon, garlic, and herbs still create a vibrant, delicious sauce without butter.
What can I use instead of quinoa or rice?
Cauliflower rice is a fantastic low-carb option that keeps the dish light and nutritious. You could also try couscous, bulgur, or even mashed potatoes for a creamy base that pairs well with the cod and Brussels sprouts.
How do I get my Brussels sprouts extra crispy?
Make sure they are spread out on the baking sheet without overcrowding—this allows hot air to circulate and crisp them up. Roasting at a high temperature (400°F) and flipping them halfway through also helps achieve that golden, caramelized finish.
Can I prepare this meal for meal prep?
Definitely! The components of the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe reheat well separately. Keep the sauce and fish airtight and add fresh lemon juice or parsley when serving to keep it tasting fresh and bright.
Final Thoughts
I can’t recommend the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe enough if you’re seeking a nourishing meal that’s both comforting and packed with flavor. It hits all the right notes with minimal fuss, making it perfect for busy weeknights or special occasions. Give it a try, and I promise it will become one of your favorite go-to recipes—simple, fresh, and totally satisfying.
Print
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts is a flavorful, wholesome dish featuring tender pan-seared cod fillets glazed in a zesty lemon garlic butter sauce, paired with crispy oven-roasted Brussels sprouts and served over quinoa or your choice of rice. This balanced meal combines fresh, bright flavors with comforting textures, perfect for a quick and satisfying weeknight dinner.
Ingredients
Fish
- 4 cod fillets (6 oz each)
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Roasted Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Base and Garnish
- 2 cups cooked quinoa, rice, or cauliflower rice (your choice)
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the Brussels sprouts.
- Roast the Brussels sprouts: In a bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them evenly on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
- Prepare the lemon garlic butter: In a small bowl, whisk together the melted butter, minced garlic, lemon juice, dried oregano, paprika, salt, and pepper to create a flavorful sauce for the cod.
- Cook the cod: Heat a large skillet over medium-high heat. Place the cod fillets in the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. In the final minute of cooking, pour the lemon garlic butter sauce over the fillets and let it simmer briefly to meld the flavors.
- Assemble the bowls: Divide the cooked quinoa or your choice of base evenly among four bowls. Top each with the roasted Brussels sprouts and a cooked cod fillet. Spoon any remaining lemon garlic butter sauce from the skillet over the fish.
- Garnish and serve: Garnish the bowls with freshly chopped parsley and lemon wedges on the side. Serve immediately and enjoy your bright and delicious meal!
Notes
- You can substitute cod with other white fish like haddock or tilapia if preferred.
- For a low-carb alternative, serve with cauliflower rice instead of quinoa or regular rice.
- Make sure not to overcook the cod to keep it tender and flaky.
- Leftover lemon garlic butter sauce can be stored and used as a tasty drizzle for vegetables or bread.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the lemon garlic butter sauce.
