Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts offer a beautiful blend of fresh citrus notes and rich buttery flavors that elevate simple cod fillets into a gourmet experience. Paired with golden roasted Brussels sprouts and a fluffy quinoa base, this dish balances savory, tangy, and nutty elements in perfect harmony.
Perfectly seared cod coated with a zesty lemon garlic butter sauce melts in your mouth, while crisp-tender Brussels sprouts add an earthy crunch, making every bite a nourishing delight. Whether served for a family dinner or entertaining guests, this wholesome bowl is sure to impress.
- Flaky cod fillets coated in a flavorful lemon garlic butter sauce for a rich, fresh taste.
- Roasted Brussels sprouts add a caramelized nuttiness and satisfying texture.
- Quinoa base enhances the meal with a healthy, light grain.
- Quick and easy to prepare in just 40 minutes, ideal for weeknight dinners.
- Customizable with your choice of rice or other white fish varieties.
Ingredients
- Cod fillets (4 pieces): Fresh, flaky white fish that tenderly absorbs the buttery garlic lemon sauce.
- Butter (2 tablespoons, melted): Adds rich creaminess and helps blend the garlic and lemon flavors beautifully.
- Olive oil (2 tablespoons): Used for roasting Brussels sprouts and searing fish for perfect caramelization.
- Garlic cloves (4, minced): Brings aromatic pungency, intensifying the savory and zesty profile of the dish.
- Lemon (1, juiced and zested): Provides vibrant citrus brightness and essential freshness to the butter sauce.
- Smoked paprika (1 teaspoon): Adds a subtle smoky depth and enhances the overall flavor complexity.
- Salt and pepper (to taste): Seasoning essentials to balance and elevate the natural flavors.
- Brussels sprouts (1 pound, halved): Roasted until tender and caramelized, bringing a nutty contrasting texture.
- Cooked quinoa or rice (1 cup): Light, fluffy grain that serves as a wholesome, absorbent base for the bowl.
- Fresh parsley (chopped): Garnish that adds a fresh herbal note and color contrast to the dish.
Instructions
- Preheat the oven and prepare Brussels sprouts
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Set your oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper to evenly coat. Spread them out on a baking sheet for roasting, allowing them space to caramelize properly. Roast for 20-25 minutes until golden brown and tender, achieving that perfect balance of crispy edges and soft centers.
- Dry the cod fillets thoroughly
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Use paper towels to pat each cod fillet dry. Removing excess moisture helps the fish sear evenly to a beautiful golden crust, preventing it from steaming in the pan and ensuring a flaky texture.
- Prepare the lemon garlic butter sauce
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In a small bowl, whisk together melted butter, olive oil, minced garlic, fresh lemon juice, lemon zest, smoked paprika, salt, and pepper. This vibrant sauce will coat the fish and infuse it with layers of bright, smoky, and savory flavors.
- Brush cod with sauce and sear
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Brush each cod fillet generously with the prepared lemon garlic butter mixture, ensuring even coverage. Heat a skillet over medium-high heat and place the cod in, searing for 2-3 minutes on each side. This step locks in moisture while creating a golden crust, cooking the fish perfectly through.
- Assemble the cod bowls
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Start with a base of cooked quinoa or rice in each bowl. Add a generous portion of the roasted Brussels sprouts alongside, then top with the seared cod fillets. Garnish with freshly chopped parsley and, if desired, a sprinkle of extra lemon zest for added aroma and zing.
- You can substitute cod with any flaky white fish like haddock or tilapia as preferred.
- Adding a pinch of red pepper flakes to the butter sauce gives the dish a delightful spicy kick.
- For gluten-free or grain-free options, cauliflower rice is a great base substitute.
Storage Tips
Store leftover cod and Brussels sprouts separately in airtight containers in the refrigerator for up to 2 days to maintain texture and flavor. Reheat gently in a skillet or oven to prevent overcooking the fish.
Serving Suggestions
Serve these cod bowls with a crisp green salad or roasted sweet potatoes to complement the citrusy richness. A glass of chilled white wine or sparkling water with lemon pairs beautifully for a light, balanced meal.
- Drying cod thoroughly before cooking ensures a crispy crust and prevents steaming.
- Using both lemon zest and juice layers fresh citrus flavor without overpowering the dish.
- Roast Brussels sprouts at high heat to develop caramelized edges that contrast the tender interior.
FAQs
- Can I use frozen cod fillets?
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Yes, thaw frozen cod thoroughly and pat dry before cooking to achieve the best texture and flavor.
- What can I use instead of quinoa?
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Rice, couscous, or even cauliflower rice are excellent alternatives depending on your dietary preferences.
- How spicy is this dish?
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The base recipe is mild but you can add red pepper flakes for heat if desired.
- Can I prepare the sauce ahead of time?
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Yes, the lemon garlic butter sauce can be made up to a day ahead and stored covered in the refrigerator.
- Is this recipe suitable for meal prep?
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Absolutely — it stores well and makes a convenient, healthy meal for busy weekdays.
Lemon Garlic Butter Cod Bowls
Equipment
- 1 measuring cups and spoons
- 1 mixing bowls with lids
- 1 garlic mincer
- 1 citrus juicer handheld
- 1 herb scissors or chopper
- 1 baking sheet
- 1 grater or microplane set
Ingredients
- 4 cod fillets
- 2 tablespoons melted butter
- 2 tablespoons olive oil divided
- 4 cloves garlic minced
- 1 lemon juiced and zested
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 pound Brussels sprouts halved
- 1 cup cooked quinoa or rice
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
- Spread Brussels sprouts evenly on a baking sheet and roast for 20-25 minutes until golden and tender.
- While roasting, pat cod fillets dry using paper towels.
- In a small bowl, combine melted butter, remaining olive oil, garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
- Brush cod fillets generously with the butter mixture.
- Heat a skillet over medium-high heat and sear cod fillets for 2-3 minutes per side until golden and cooked through.
- Assemble bowls by placing cooked quinoa or rice as the base, topped with roasted Brussels sprouts, then the cod fillets.
- Garnish with chopped fresh parsley and additional lemon zest if desired. Serve warm.
Notes
- Use any white fish in place of cod if preferred.
- Add red pepper flakes for a spicy kick.
- Serve with preferred side dishes such as rice or quinoa.
