Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe

If you’re craving a dish that bursts with bright, comforting flavors and feels like a warm hug on a plate, you’ve got to try these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts. This recipe brings together tender, flaky cod fillets laced with luscious lemon garlic butter alongside perfectly roasted Brussels sprouts that add just the right amount of caramelized crispness. Served over a bed of nourishing quinoa or rice, it’s an easy-to-make, wholesome meal that’s as satisfying as it is impressive — your taste buds and your soul will thank you.

Ingredients You’ll Need

This dish shines because of its simplicity—each ingredient is chosen not just for flavor but for the way it complements the others, creating a perfect harmony of taste and texture. From the rich butter that carries garlic and lemon to the earthy Brussels sprouts that roast to golden perfection, every component plays a starring role.

• 4 cod fillets: Fresh, firm fillets are best for a flaky, tender bite.
• 2 tablespoons butter, melted: Adds richness and helps infuse flavor into the fish.
• 2 tablespoons olive oil: Used for roasting and searing, it gives a beautiful sear and depth.
• 4 cloves garlic, minced: Brings a fragrant, savory kick that brightens the dish.
• 1 lemon, juiced and zested: Provides bright acidity and fresh citrus aroma.
• 1 teaspoon smoked paprika: Adds subtle smokiness and warmth.
• Salt and pepper to taste: Essential for balancing and enhancing all flavors.
• 1 pound Brussels sprouts, halved: Roasts up crispy on the edges, offering a delightful texture contrast.
• 1 cup cooked quinoa or rice: A nutritious and hearty base perfect for soaking up the buttery sauce.
• Fresh parsley, chopped (for garnish): Adds a bright, herbaceous finish and lovely color.

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 with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet to ensure they roast up golden and tender with just the right amount of crispy edges. Roast for about 20 to 25 minutes, making your kitchen smell irresistible and your sprouts perfectly caramelized.

Step 2: Prepare the Cod and Butter Mixture

While the Brussels sprouts are roasting, pat your cod fillets dry with paper towels to get a nice sear. Then, whisk together the melted butter, remaining olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, and a pinch of salt and pepper. This magic butter mixture is what makes these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts so uniquely flavorful.

Step 3: Sear the Cod Fillets

Heat a skillet over medium-high heat and brush each cod fillet generously with the prepared butter mixture. Sear the fish for 2 to 3 minutes on each side until golden brown and perfectly cooked through. This quick sear locks in moisture and creates a delicate crust that pairs beautifully with the tender center.

Step 4: Assemble Your Bowls

Take your bowl and start by adding a cozy bed of cooked quinoa or rice. Layer the roasted Brussels sprouts next, then gently place the seared cod fillets on top. Don’t forget to drizzle any leftover lemon garlic butter from the pan over the bowl for extra indulgence. Finally, sprinkle with fresh chopped parsley and an optional extra zest of lemon — and you have yourself a stunning dinner ready to enjoy.

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

Garnishes

Fresh parsley is the classic choice here, lending a lively green pop and herbal brightness that balances the richness. For an added zing, a little more lemon zest or even a light drizzle of high-quality extra virgin olive oil can elevate the dish to restaurant-quality presentation and flavor.

Side Dishes

Since these bowls already have everything in one, you can go light on sides. A crisp green salad with a lemon vinaigrette or some roasted sweet potatoes would complement nicely. If you want to make it a heartier meal, a slice of crusty artisan bread to soak up any leftover buttery sauce is always a winner.

Creative Ways to Present

For casual dinners, serve in deep bowls to keep all those lovely juices contained. For a dinner party, present on large platters with the fillets beautifully fanned out atop the Brussels sprouts and quinoa. You can also drizzle a bit of extra lemon garlic butter on top tableside for that show-stopping touch that’s bound to get gasps of delight.

Make Ahead and Storage

Storing Leftovers

These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to two days. Keep the fish and veggies separated from the quinoa or rice if possible to maintain the best texture.

Freezing

Freezing is not recommended for the cod fillets as they can become a bit mushy upon thawing. However, you can freeze cooked quinoa or rice and roasted Brussels sprouts separately for up to one month. Fresh is best when it comes to the fish.

Reheating

For gentle reheating, warm the components separately in a skillet or microwave at a low setting to avoid overcooking the delicate cod. A quick flash in a hot pan with a touch of butter can revive the fish beautifully.

FAQs

Can I use other types of fish instead of cod?

Absolutely! Mild, firm-fleshed fish like haddock or halibut work well with the lemon garlic butter and hold up to searing just like cod.

Are Brussels sprouts the only vegetable that works with this recipe?

Not at all! While Brussels sprouts add a wonderful texture and flavor contrast, you can substitute with roasted asparagus, green beans, or even broccoli for a similar effect.

Is quinoa necessary or can I use just rice?

You can freely swap quinoa for rice or even cauliflower rice if you prefer. Both will soak up the delicious butter sauce and provide a hearty base.

How do I know when the cod is cooked perfectly?

The cod is done when it flakes easily with a fork and is opaque all the way through. Depending on thickness, this usually takes about 4 to 6 minutes total over medium-high heat.

Can I prepare parts of this recipe in advance?

Yes, you can roast Brussels sprouts and cook your quinoa or rice ahead of time. Just assemble and sear the cod when you are ready to serve to keep it fresh and flaky.

Final Thoughts

I can’t recommend these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts enough! They strike the perfect balance between bright, buttery flavors and satisfying textures. Whether you’re cooking for a weeknight dinner or wanting to impress guests, this dish delivers every time. Go ahead and make this feel-good meal—it’s destined to become a beloved favorite in your kitchen!

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