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
Scale
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.
