Description
Tender, flaky cod fillets coated in a rich lemon garlic butter sauce, served with crispy roasted Brussels sprouts over fluffy quinoa or rice. These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts make an easy, flavorful, protein-rich dinner ready in just 35 minutes!
Ingredients
For the Lemon Garlic Butter Cod:
4 cod fillets (about 5–6 oz each)
2 tablespoons butter, melted
1 tablespoon olive oil
4 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon smoked paprika
Salt and black pepper, to taste
For the Roasted Brussels Sprouts:
1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
Salt and black pepper, to taste
For the Bowls:
1 cup cooked quinoa or rice
2 tablespoons fresh parsley, chopped
Extra lemon zest or lemon wedges (optional)
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Roast the Brussels Sprouts: Toss halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Arrange cut-side down on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until tender and golden brown.
3. Prepare the Cod: Pat cod fillets dry with paper towels. Season lightly with salt and black pepper.
4. Make the Lemon Garlic Butter: In a small bowl, combine melted butter, remaining 1 tablespoon olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper. Stir until combined.
5. Season the Fish: Brush the cod fillets generously with the lemon garlic butter mixture.
6. Cook the Cod: Heat a large nonstick skillet over medium-high heat. Add cod fillets and sear for 2–3 minutes per side, depending on thickness. Cook until golden and the internal temperature reaches 145°F (63°C).
7. Prepare the Bowls: Divide warm cooked quinoa or rice evenly among four serving bowls. Add roasted Brussels sprouts.
8. Assemble and Serve: Place one cod fillet in each bowl. Drizzle with cooked pan juices, garnish with fresh parsley and extra lemon zest, and serve immediately.
Notes
Best Cod: Fresh or fully thawed frozen cod works perfectly. Pat dry before cooking for better browning.
Avoid Overcooking: Cod cooks quickly. Use a food thermometer to check for an internal temperature of 145°F.
Extra Crispy Brussels Sprouts: Arrange cut-side down and avoid overcrowding the baking sheet.
Substitutions: Replace cod with haddock or pollock, and quinoa with brown rice, jasmine rice, or cauliflower rice.
Meal Prep: Prepare the grains and Brussels sprouts ahead of time. Cook the cod fresh for the best texture.
Storage: Refrigerate leftovers in airtight containers for 3–4 days.
Reheating: Reheat gently until the internal temperature reaches 165°F (74°C).
Serving Tip: Add fresh lemon juice just before serving for a brighter citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Searing, Roasting
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 355 kcal
- Sugar: 3 g
- Sodium: 425 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 103 mg