Name: Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Seafood
Ingredients: 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; 1 pound Brussels sprouts, halved; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup cooked quinoa or rice; Fresh parsley, chopped (for garnish)

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If you’re searching for a dish that balances vibrant flavors with wholesome goodness, Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are about to become your new obsession. Imagine melt-in-your-mouth cod fillets seared in garlicky lemon butter, paired with savory, caramelized Brussels sprouts, all nestled atop a bed of fluffy quinoa or rice. This delightful recipe feels special enough for a dinner party but is simple enough to whip up on a busy weeknight. The blending of citrus, buttery richness, and seasonal vegetables creates a bowl that’s not just delicious, but also nourishing and deeply satisfying to eat.

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

The best part about Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts is how a handful of real, honest ingredients comes together for maximum flavor. Each component serves an important role, so don’t skimp—let them shine!

Cod fillets: Tender and flaky, cod is mild-flavored and soaks up all the buttery, garlicky goodness.
Butter: Adds rich, savory notes and helps form that crave-worthy gloss on the fish.
Olive oil: Keeps the cod and Brussels sprouts moist while roasting and searing, adding a subtle fruitiness.
Garlic: Nothing beats the depth and aroma fresh garlic brings to the lemon butter sauce.
Lemon: Both zest and juice bring a zippy brightness that lifts every bite.
Smoked paprika: Lends a touch of smoky warmth that pairs beautifully with the tender fish and roasted veggies.
Salt and pepper: Essential for boosting all those fresh, bold flavors.
Brussels sprouts: When roasted, they turn delectably caramelized and slightly sweet, adding texture and earthiness.
Cooked quinoa or rice: A hearty, wholesome base to capture all the juices and flavors.
Fresh parsley: Chopped parsley delivers a burst of color and clean, herbal freshness to finish the bowl.

How to Make Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Step 1: Roast the Brussels Sprouts

Start by cranking your oven to 400°F (200°C) so it’s perfectly hot for roasting. Toss halved Brussels sprouts with a generous drizzle of olive oil, a sprinkle of salt, and a good amount of black pepper. Spread them out on a baking sheet—cut side down gets you those crispy, caramelized edges! Let them roast for 20 to 25 minutes, stirring once halfway, until they’re luscious, golden, and fork-tender.

Step 2: Prep the Cod Fillets

While your Brussels sprouts are transforming in the oven, it’s time to give attention to the star of the show. Pat your cod fillets dry with paper towels. This little step is key for getting a gorgeously golden sear and helps the butter sauce stick beautifully to the fish.

Step 3: Make the Lemon Garlic Butter Mixture

In a small bowl, combine melted butter, olive oil, minced garlic, freshly squeezed lemon juice, lemon zest, smoked paprika, salt, and pepper. Give it a quick whisk. This glorious mixture is the magic that makes every bite of these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts so irresistible.

Step 4: Brush and Sear the Cod

Generously brush each cod fillet with your lemon garlic butter mixture. Heat a skillet over medium-high and, once hot, add the fillets. Sear for 2 to 3 minutes per side, flipping just once, until the fish is golden on the outside and flakes easily with a fork. Keep an eye—they cook quickly and you don’t want to overdo it!

Step 5: Assemble Your Bowls

Spoon cooked quinoa or rice into the bottom of each serving bowl, building a fluffy base. Add a pile of those gorgeous roasted Brussels sprouts off to one side, then nestle the seared cod right on top. Drizzle any extra lemon garlic butter over everything—no drop should go to waste!

Step 6: Garnish and Serve

Shower everything with lots of freshly chopped parsley and extra lemon zest if you like even more zing. These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts deserve to be served piping hot, so pour yourself a glass of something bright and enjoy immediately.

How to Serve Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Garnishes

A handful of freshly chopped parsley lends a pop of color and herby freshness to finish the bowls. For extra brightness, add a pinch of additional lemon zest or a thin lemon slice. If you’re feeling bold, a light sprinkle of flaky sea salt right before serving takes the flavors up a notch.

Side Dishes

While these bowls are a meal on their own, a crisp green salad with a light vinaigrette or some roasted sweet potatoes make wonderful sides. You could also offer warm crusty bread to mop up any leftover lemon butter sauce.

Creative Ways to Present

For an elegant touch, try serving your Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts in shallow wide bowls to showcase all the vibrant colors. You can also layer the ingredients in a large platter for family-style dining, letting everyone dig in to their heart’s content. For lunch meal prep, pack portions in individual containers and enjoy throughout the week.

Make Ahead and Storage

Storing Leftovers

Place any leftover cod, Brussels sprouts, and grains in an airtight container in the fridge. Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts keep well for up to 2 days. Just be sure to store the fish and veggies separately from the grains if you want to avoid sogginess.

Freezing

If you’d like to freeze, it’s best to do so before assembling the bowls. Cooked cod fillets and Brussels sprouts can be frozen separately in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating and assembling your bowls fresh.

Reheating

For best results, reheat the grains and Brussels sprouts in the microwave or a skillet until steaming. Cod fillets should be gently warmed in a low oven or skillet—just until heated through—to help retain moisture and prevent overcooking. A quick drizzle of fresh lemon juice before serving brings the flavors right back to life.

FAQs

Can I use another type of fish instead of cod?

Absolutely! Any mild, flaky white fish such as haddock, tilapia, or halibut will work beautifully in these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts. Just adjust the cook time based on the thickness of your fillets.

What other vegetables would be good in this bowl?

Roasted broccoli, asparagus, or even sweet potatoes are all delicious alternatives to Brussels sprouts. Mix things up with what’s in season or your personal favorites.

Is there a dairy-free version of this recipe?

Yes! Swap the butter for your favorite dairy-free margarine or a drizzle of extra olive oil. The results are still vibrant and full of flavor, and you won’t miss the dairy one bit.

How do I keep the cod from falling apart when cooking?

The secret is to pat the fillets very dry before searing, and only flip them once in the skillet. Use a wide spatula for flipping, and don’t overcrowd the pan to ensure even browning.

Can I make these bowls ahead for meal prep?

Definitely! Cook the components separately and store them in the fridge. Assemble your Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts just before eating for the freshest taste and texture. They make an amazing weekday lunch or quick dinner!

Final Thoughts

Sharing these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts always brings people together, and for good reason—they’re comforting, flavorful, and endlessly satisfying. If you’re looking for a meal that’s easy to pull off and feels like a little celebration, this is it. Don’t wait to experience the magic in a bowl; gather your ingredients and give this recipe a try soon!

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe

★★★★★

4.7 from 5 reviews

Author: anna
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Pescatarian

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Description

These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a delightful and wholesome meal option. Tender cod fillets are infused with a flavorful butter mixture, complemented by the zing of lemon and garlic, served alongside perfectly roasted Brussels sprouts and a bed of quinoa or rice.

Instructions

Preheat oven: Preheat oven to 400°F (200°C).
Prepare Brussels sprouts: Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden and tender.
Prep cod fillets: Pat the cod fillets dry with paper towels.
Make butter mixture: In a small bowl, combine melted butter, olive oil, garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
Coat cod fillets: Brush the cod fillets with the butter mixture.
Cook cod fillets: Sear the cod fillets in a skillet over medium-high heat for 2-3 minutes per side until golden and cooked through.
Assemble bowls: Create bowls with a base of cooked quinoa or rice, add roasted Brussels sprouts, and top with cod fillets.
Garnish and serve: Garnish with fresh parsley and additional lemon zest. Serve warm.

Notes

For a burst of freshness, squeeze extra lemon juice over the assembled bowls before serving.
Feel free to customize these bowls with your favorite grains or vegetables.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Roasting, Searing
Cuisine: Seafood