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
Scale
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.
