Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
This Lemon Garlic Butter Cod Bowl features tender, flaky cod fillets seared in a flavorful lemon garlic butter sauce, paired with perfectly roasted Brussels sprouts and served over a bed of quinoa or rice. It’s a healthy, vibrant, and satisfying meal that combines fresh citrusy notes with savory spices, ideal for a quick weeknight dinner or a cozy weekend meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting and Pan-Searing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Cod and Butter Sauce
- 4 cod fillets
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Roasted Brussels Sprouts
- 1 pound Brussels sprouts, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
For Assembly
- 1 cup cooked quinoa or rice
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- Roast Brussels Sprouts: Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes, until they turn golden brown and become tender.
- Prepare Cod Fillets: While the sprouts roast, pat the cod fillets dry thoroughly with paper towels to remove excess moisture for a better sear.
- Make Butter Mixture: In a small bowl, combine melted butter, 2 tablespoons olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper. Mix well to create a flavorful butter sauce.
- Brush Cod: Generously brush the cod fillets on both sides with the lemon garlic butter mixture, ensuring each piece is well coated for maximum flavor.
- Sear Cod: Heat a skillet over medium-high heat. Place the cod fillets in the skillet and sear each side for 2-3 minutes, until the exterior is golden brown and the fish is cooked through and flakes easily with a fork.
- Assemble Bowls: Place a base of cooked quinoa or rice in serving bowls. Add the roasted Brussels sprouts on top, then layer with the seared cod fillets.
- Garnish and Serve: Sprinkle chopped fresh parsley and additional lemon zest if desired over the top. Serve the bowls warm for a delicious, healthy meal.
Notes
- Use fresh cod fillets for the best flavor and texture.
- Substitute quinoa or rice with cauliflower rice for a lower-carb option.
- Adjust smoked paprika quantity for a milder or smokier taste.
- To make this dish gluten free, ensure your spices and butter are free from gluten additives.
- For extra crispy Brussels sprouts, roast them until the edges are slightly charred.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: Lemon garlic butter cod, roasted Brussels sprouts, healthy cod recipe, cod bowls, quick dinner, fish and veggies bowl
