Lemon Garlic Butter Cod Bowls
Delicate cod fillets in a tangy lemon garlic butter sauce served with roasted Brussels sprouts and quinoa, offering a wholesome and flavorful American main course.
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.