Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

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There is something incredibly satisfying about a wholesome, balanced bowl that combines tender fish, roasted vegetables, and a bright sauce to tie it all together. Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts deliver just that—flaky, melt-in-your-mouth cod infused with lemon and garlic, paired with caramelized Brussels sprouts, hearty grains, and a touch of fresh herbs. This dish is not only packed with flavor but also brings together a wonderful blend of protein, fiber, and healthy fats, making it both nourishing and indulgent. Perfect for a weeknight dinner or even a weekend meal prep option, this recipe showcases how simple ingredients can be elevated into something truly special.

Ingredients

For the Cod:

  • 4 cod fillets (about 5–6 oz each, skinless and boneless)

  • 3 tablespoons unsalted butter, melted

  • 3 garlic cloves, finely minced

  • Juice and zest of 1 large lemon

  • 1 tablespoon olive oil

  • ½ teaspoon paprika

  • ½ teaspoon sea salt

  • ¼ teaspoon black pepper

  • 1 tablespoon fresh parsley, chopped (for garnish)

For the Roasted Brussels Sprouts:

  • 1 pound Brussels sprouts, trimmed and halved

  • 2 tablespoons olive oil

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • Salt and pepper, to taste

For the Bowl Assembly:

  • 2 cups cooked quinoa, rice, or farro (choose your favorite grain)

  • 1 ripe avocado, sliced

  • Lemon wedges for serving

  • Optional: microgreens, extra herbs, or a drizzle of tahini

  • Instructions

    Step 1: Roast the Brussels Sprouts

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Place the halved Brussels sprouts in a large bowl and toss them with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on the baking sheet, cut-side down for maximum caramelization. Roast for 20–25 minutes, flipping halfway through, until they are golden brown and crisp on the edges.

    Step 2: Prepare the Lemon Garlic Butter Cod

    While the Brussels sprouts roast, pat the cod fillets dry with paper towels to remove excess moisture. This helps them sear better and prevents steaming. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, olive oil, paprika, salt, and pepper. Brush this mixture generously over the cod fillets.

    Heat a large non-stick skillet over medium-high heat. Add a touch of olive oil and sear the cod for 3–4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Be gentle when flipping to keep the fillets intact. Once cooked, spoon a bit more of the lemon garlic butter mixture over the fish for extra flavor.

    Step 3: Assemble the Bowls

    Divide the cooked grains among four serving bowls. Add a portion of the roasted Brussels sprouts to each, followed by a cod fillet. Garnish with sliced avocado, fresh parsley, and lemon wedges. If desired, top with microgreens or a drizzle of tahini for added richness. Serve immediately while warm.

  • Tips for Success

    1. Choose fresh cod: Fresh, firm fillets hold up better during cooking and taste far superior to frozen varieties. If frozen cod is your only option, thaw it completely and pat dry before cooking.

    2. Don’t overcrowd the Brussels sprouts: Make sure they’re spread in a single layer on the baking sheet. Overcrowding can cause them to steam instead of roast.

    3. Adjust spice levels: If you enjoy heat, add a pinch of red pepper flakes to the cod marinade or sprinkle some cayenne over the sprouts.

    4. Make it meal-prep friendly: Cook a larger batch of grains and sprouts, then add fresh cod each night to keep the fish tender and flavorful.

    5. Why This Dish Works

      This recipe balances flavors beautifully: the buttery, garlicky richness of the cod is brightened by tangy lemon, while the roasted Brussels sprouts add a nutty, caramelized depth. Pairing these elements with a hearty base of grains and creamy avocado creates a complete, nutrient-dense bowl that’s both filling and refreshing. It’s a meal that satisfies without being heavy, making it ideal for both light lunches and satisfying dinners.

    6. Variations to Try

      • Switch the protein: Not a fan of cod? Swap in salmon, halibut, or even chicken breast prepared with the same lemon garlic butter sauce.

      • Go low-carb: Replace grains with cauliflower rice or zucchini noodles for a lighter option.

      • Add more veggies: Roasted carrots, asparagus, or sweet potatoes would make excellent additions to these bowls.

      • Make it dairy-free: Use olive oil or vegan butter in place of regular butter for a dairy-free version.

      • Final Thoughts

        Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts prove that healthy eating doesn’t need to be boring or complicated. With just a few simple ingredients, you can create a meal that feels restaurant-worthy yet comes together in under an hour. The flaky cod, savory sprouts, creamy avocado, and tangy lemon combine to create a bowl that’s as beautiful to look at as it is delicious to eat. Whether you’re cooking for yourself, your family, or guests, this dish is sure to impress and become a repeat favorite at your table.

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