Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe

If you’re searching for a zesty, nourishing weeknight favorite, Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts will absolutely become your go-to! Imagine flaky, tender cod bathed in a fragrant lemon garlic butter, nestled against oven-roasted Brussels sprouts with a caramelized, golden edge, all served over a bed of fluffy quinoa or rice. This dish is equal parts comfort food and bold, fresh flavor—a true celebration of simple ingredients elevated to something extra special. In just under 30 minutes, you can bring restaurant-worthy satisfaction to your dinner table!

Ingredients You’ll Need

You’re just a handful of key ingredients away from making Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts. Each element truly shines, bringing just the right pop of flavor, texture, or vibrant color to every bite. Here’s why every ingredient matters:

• Cod fillets: The star of the show, cod is mild, flaky, and beautifully absorbs the lemon-garlic butter flavors.
• Butter, melted: Adds rich, velvety texture and brings out the flavor of the fish.
• Olive oil: Essential for both the cod and Brussels sprouts, olive oil ensures roasting and pan-searing are golden and tasty.
• Garlic, minced: The aromatic backbone—garlic infuses both the fish and butter with irresistible fragrance.
• Lemon, juiced and zested: Adds brightness and tang, lifting every component out of the ordinary.
• Smoked paprika: Gives a subtle warmth and depth, along with a beautiful color to the cod.
• Salt and pepper: Brings all the flavors together—never skip the basics!
• Brussels sprouts, halved: Once roasted, these develop crispy edges and a nutty sweetness that perfectly complements the rest.
• Cooked quinoa or rice: A hearty base that soaks up all the juices; choose your favorite or what’s on hand.
• Fresh parsley, chopped: A fresh, herby garnish that adds the perfect finishing touch.

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

Step 1: Roast the Brussels Sprouts

Start by preheating your oven to 400°F (200°C). Toss the halved Brussels sprouts in a little olive oil, salt, and pepper, then spread them out on a baking sheet. Roasting transforms these humble greens into crispy, caramelized little bites that bring depth and color to your Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts. Pop them in the oven for 20–25 minutes, stirring midway, until they’re golden and perfectly tender.

Step 2: Prep the Cod Fillets

While your sprouts are roasting and filling the kitchen with their tempting aroma, gently pat your cod fillets dry with paper towels. This step is crucial for achieving that perfect exterior sear—it helps the butter mixture cling to the fish and ensures your cod will brown up beautifully.

Step 3: Mix the Lemon Garlic Butter

In a small bowl, whisk together the melted butter, olive oil, freshly minced garlic, lemon juice, lemon zest, smoked paprika, and a good pinch each of salt and pepper. This punchy marinade is the real flavor hero, ready to soak deep into the cod fillets while keeping them moist and melt-in-your-mouth tender.

Step 4: Brush and Sear the Cod

Generously brush the cod fillets with the lemon garlic butter mixture, making sure every crevice gets a hit of that zesty goodness. Heat a skillet over medium-high and, once it’s hot, gently sear each fillet for 2–3 minutes per side. The result? A golden, lightly crisped exterior and a juicy, succulent interior that practically flakes apart.

Step 5: Assemble the Bowls

Spoon a generous helping of cooked quinoa or rice into your favorite bowls. Top with a handful of those roasted Brussels sprouts and gently lay a cod fillet on top. This easy assembly makes Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts the ideal meal when you want both comfort and nutrition.

Step 6: Garnish and Serve

Finish with a flourish of chopped fresh parsley and, if you’re feeling extra zesty, a little sprinkle of leftover lemon zest. These final touches add both color and a burst of freshness, making your meal as beautiful as it is delicious!

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

Garnishes

Nothing makes Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts pop quite like a sprinkle of fresh parsley and a cloud of lemon zest right before serving. If you like, add a few extra slices of lemon or even a scatter of toasted pine nuts for texture. A final crack of black pepper elevates everything and brings restaurant-worthy polish to your table.

Side Dishes

Though these bowls are a complete meal on their own, you can serve them with a crisp side salad tossed in a light vinaigrette or some warm, crusty bread to soak up every last drop of lemon butter. For a heartier spread, a chilled cucumber-dill yogurt dip or some marinated olives make wonderful Mediterranean-inspired additions.

Creative Ways to Present

For casual, family-style eating, let everyone build their own bowl, customizing the layers as they please. For a more elegant dinner, plate the cod fillet atop a dramatic swoosh of quinoa, ringed with Brussels sprouts and garnished with microgreens. Little touches like individual lemon wedges or edible flowers can turn Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts into true showstoppers, whether for guests or just a fun treat for yourself!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the cod, roasted Brussels sprouts, and quinoa or rice in separate airtight containers in the refrigerator. This keeps each component at its best for up to 2 days. Reassemble the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts just before serving for optimal freshness and texture.

Freezing

While freshly made is always best, you can freeze the cooked cod and Brussels sprouts individually in tightly sealed containers for up to a month. Avoid freezing with the grains, as they tend to get mushy. When you’re ready to enjoy, thaw the cod and sprouts overnight in the fridge for best results.

Reheating

To reheat, gently warm the cod and sprouts in a 300°F oven for 8–10 minutes or until heated through—this helps preserve the texture. You can also quickly reheat in a skillet with a splash of extra lemon juice and butter. Microwave reheating works in a pinch, though it may soften the delicate fish more.

FAQs

Can I use a different fish besides cod?

Absolutely! Any mild, flaky white fish such as haddock, halibut, or tilapia will blend perfectly with the lemon garlic butter. Just adjust cooking times for thinner or thicker fillets.

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

Make sure to pat the cod fillets completely dry before brushing with butter. Use a nonstick or well-seasoned skillet, and let a good crust form before flipping gently with a thin spatula.

What can I use instead of quinoa or rice in the bowls?

For a different base, try cauliflower rice for a low-carb option, or even farro or couscous for a nutty twist. The main star is still the vibrant pairing of cod and Brussels sprouts!

How do I know when the cod is done?

Cod cooks fast! It’s done when opaque and flakes easily with a fork, usually after 2–3 minutes per side. Avoid overcooking to keep it juicy and tender in Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts.

Can I make this recipe dairy-free?

Yes! Swap the butter for a good-quality plant-based alternative or extra olive oil, and you’ll still get all the bright, zesty flavors with a dairy-free finish.

Final Thoughts

Trust me—once you taste how all the vibrant flavors and easy steps come together in Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts, you’ll want to make them again and again. Give this recipe a try and watch your loved ones light up at the table. Enjoy every bite of this fresh, feel-good dinner adventure!

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