If you’re craving a meal that’s bright, flavorful, and downright comforting, the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe is exactly what you need. This dish combines tender, flaky cod fillets glazed in a luscious lemon garlic butter sauce with golden, crispy roasted Brussels sprouts and a hearty bed of quinoa or rice. It’s fresh, vibrant, and absolutely bursting with layers of flavor, making it a perfect choice for a nourishing weeknight dinner or a special weekend treat you’ll want to savor again and again.
Ingredients You’ll Need
The magic of the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe comes down to a handful of simple ingredients, each thoughtfully chosen to bring balance and richness to the plate. From zesty lemon juice to tender cod and earthy Brussels sprouts, you’ll find that every element contributes its own unique texture and taste.
- 4 cod fillets (6 oz each): Fresh, flaky fish that cooks up tender and mild, perfect for soaking up flavorful sauces.
- 2 tablespoons butter, melted: Adds rich creaminess and helps carry the garlic and lemon flavors.
- 2 cloves garlic, minced: Provides an aromatic punch that makes the whole dish sing.
- Juice of 1 lemon: Brightens and balances the buttery sauce with a fresh citrus note.
- 1 teaspoon dried oregano: Introduces a subtle herbal earthiness.
- 1/2 teaspoon paprika: Offers a gentle smoky warmth that deepens the flavor profile.
- Salt and pepper, to taste: Essential for seasoning all components to perfection.
- 1 lb Brussels sprouts, trimmed and halved: Crisp roasted vegetables that add a satisfying bite.
- 2 tablespoons olive oil: Helps roast the Brussels sprouts perfectly golden and crispy.
- 1/2 teaspoon garlic powder: Enhances the savory flavor of the Brussels sprouts.
- 2 cups cooked quinoa, rice, or cauliflower rice: A versatile, wholesome base to soak up the sauce and round out the meal.
- Fresh parsley, chopped, for garnish (optional): Adds a fresh, herbaceous brightness just before serving.
- Lemon wedges, for serving (optional): An extra splash of citrus for those who love an even tangier bite.
How to Make Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Step 1: Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them evenly on your baking sheet and roast for 20 to 25 minutes. Be sure to flip them halfway through roasting so they crisp up beautifully on every side. When they come out golden and caramelized, you’ll have a perfect crunchy vegetable companion for your cod.
Step 2: Prepare the Lemon Garlic Butter
While the Brussels sprouts roast, whisk together melted butter, minced garlic, lemon juice, dried oregano, paprika, and a pinch of salt and pepper in a small bowl. This sauce is the star of the show, infusing the fish with bright citrus notes, mellow herbs, and a buttery richness that’s impossible to resist. Keep it handy for when the cod hits the pan.
Step 3: Cook the Cod
Heat a large skillet over medium-high heat and gently place the cod fillets in the pan. Let them cook for about 3 to 4 minutes per side until they achieve a golden crust and the flesh flakes easily. During the last minute, pour your prepared lemon garlic butter sauce over the fish and let it simmer gently. This step melds the flavors and coats the cod in a glossy, flavorful glaze that makes every bite sing.
Step 4: Assemble the Bowls
Now, it’s bowl assembly time! Divide your cooked quinoa, rice, or cauliflower rice evenly among four bowls. Top each with a generous portion of roasted Brussels sprouts, then nestle the cooked cod fillets on top. Spoon any remaining lemon garlic butter sauce from the skillet over the fish to really tie everything together in a perfect, delicious package.
Step 5: Garnish and Serve the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Finish each bowl with a sprinkle of fresh parsley and a lemon wedge on the side for that final burst of color and brightness. Serve immediately while warm, and prepare for happy sighs at the dinner table.
How to Serve Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Garnishes
A scattering of chopped fresh parsley adds a lovely visual pop and fresh herbaceous note to contrast with the richness of the butter sauce. Lemon wedges provide an optional extra tang that guests can squeeze over their bowls for a brighter taste experience. Both garnishes transform simple bowls into something special and elegant.
Side Dishes
This dish is fantastic on its own, but if you want to round it out further, a crisp green salad with a light vinaigrette or some warm crusty bread to mop up any leftover buttery sauce would be wonderful companions. Choose sides that won’t overpower the delicate flavors of the cod and roasted sprouts but elevate the meal overall.
Creative Ways to Present
Try serving the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe in colorful ceramic bowls or on rustic wooden boards for a cozy vibe. Layering the bowls so the vibrant green sprouts and golden cod peek out from a base of quinoa or rice creates a visual feast. You can also jazz it up with a drizzle of extra virgin olive oil or a sprinkle of toasted nuts for some texture contrast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the components separately if possible for the best texture. Keep the cod, Brussels sprouts, and grains in airtight containers in the refrigerator for up to three days. This preserves their flavors and prevents the fish from becoming too soft or the sprouts soggy.
Freezing
While the Brussels sprouts and quinoa freeze well, the cooked cod is best eaten fresh for optimal texture. You can freeze the roasted Brussels sprouts and cooked grains in airtight containers or freezer bags for up to one month. Defrost in the refrigerator overnight before reheating gently.
Reheating
Reheat leftovers gently in a skillet or microwave to avoid drying out the fish. Cover the Brussels sprouts loosely with foil and warm them in the oven to help maintain their crispiness. Adding a splash of water or a little extra lemon garlic butter sauce during reheating will keep the dish moist and flavorful.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While cod works beautifully due to its mild flavor and flaky texture, you can substitute with haddock, halibut, or even salmon if you prefer. Just adjust cooking times to suit the thickness of your fish.
What if I don’t have quinoa or rice on hand?
No problem! Cauliflower rice is a fantastic low-carb alternative that pairs nicely with this dish. You could also use couscous or even some warm crusty bread to soak up the delicious lemon garlic butter sauce.
Are Brussels sprouts necessary, or can I use another vegetable?
Brussels sprouts add a perfect crispy, slightly bitter contrast to the rich cod and butter sauce. However, if you aren’t a fan, roasted asparagus, green beans, or broccoli would all make excellent swaps.
How spicy is this recipe?
This Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe is very mild and family-friendly. The paprika adds gentle warmth but no real heat. If you like a kick, feel free to sprinkle some red pepper flakes on your cod or Brussels sprouts.
Can I make this recipe dairy-free?
Yes! Simply swap the butter for olive oil or a dairy-free margarine to keep the luscious sauce intact without dairy. The flavors remain fresh and vibrant.
Final Thoughts
This Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe truly feels like a warm hug on a plate. It’s effortless to make, full of wholesome ingredients, and perfectly balanced between bright citrus, savory butter, and crispy roasted vegetables. You’ll want to keep this one in your regular rotation for easy dinners that impress without fuss. Give it a try and enjoy every delicious bite!
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: Frying
- Cuisine: American
- Diet: Low Fat
Description
This Lemon Garlic Butter Cod Bowls recipe pairs tender, pan-seared cod fillets with flavorful lemon garlic butter sauce, crispy roasted Brussels sprouts, and a base of cooked quinoa or rice. Ready in just 35 minutes, it’s a well-balanced, nutritious meal that’s both easy and delicious.
Ingredients
Fish and Sauce
- 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: Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them evenly on the prepared baking sheet. Roast in the oven 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 the flavorful sauce.
- Cook the cod: Heat a large skillet over medium-high heat. Place the cod fillets in the skillet and cook for about 3-4 minutes per side until golden brown and cooked through. During the last minute, pour the lemon garlic butter sauce over the fillets and let it simmer to meld the flavors.
- Assemble the bowls: Divide the cooked quinoa or your chosen base evenly among four bowls. Top with roasted Brussels sprouts and then the cooked cod fillets. Spoon the remaining lemon garlic butter sauce from the skillet over the fish for extra flavor.
- Garnish and serve: Garnish with freshly chopped parsley and serve with lemon wedges on the side. Enjoy your delicious and nutritious Lemon Garlic Butter Cod Bowls immediately.
Notes
- The cooking time for cod may vary slightly depending on thickness; ensure it’s opaque and flakes easily with a fork.
- For a lower-carb option, use cauliflower rice instead of quinoa or regular rice.
- Feel free to swap cod for other white fish fillets like haddock or halibut.
- To make it dairy-free, substitute butter with olive oil or a vegan butter alternative.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
