Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
If you’re craving a bright, nourishing meal that feels both cozy and refreshing, Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are about to become your new favorite. This dish features juicy cod fillets seared to golden perfection in a zesty lemon garlic butter sauce, with caramelized Brussels sprouts and fluffy quinoa (or rice!) creating a colorful, wholesome bowl. Every bite balances fresh flavors and comforting textures, promising a dinner that tastes like something special but is weeknight-easy.
Ingredients You’ll Need
To create Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts, you’ll need just a handful of key ingredients, each bringing something remarkable to the dish. From the robust smokiness of paprika to the brightness of lemon zest, these components work together for truly memorable flavor.
- Cod Fillets: Mild, flaky, and quick-cooking, cod is the ideal canvas for all the bold flavors in this bowl.
- Butter (melted): Adds a rich, velvety texture to the sauce and transforms the cod into something indulgent.
- Olive Oil: Used for both searing the cod and roasting sprouts, it imparts a subtle fruitiness and ensures everything cooks beautifully.
- Garlic (minced): The unmistakable aroma of garlic infuses each bite with irresistible depth.
- Lemon (juiced and zested): Fresh lemon brightens the entire dish, making both the cod and veggies shine.
- Smoked Paprika: Just a teaspoon brings gentle heat and a whisper of smokiness that complements the butter and garlic.
- Salt and Pepper: Essential for bringing out the natural flavors in every component—don’t skip these!
- Brussels Sprouts (halved): Roasting these little gems gives them crispity edges and nutty, caramelized sweetness.
- Cooked Quinoa or Rice: Provides a hearty, fluffy base that soaks up the flavorful sauce and juices.
- Fresh Parsley (chopped): Sprinkled on top for a pop of color and a final note of freshness.
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 your halved Brussels sprouts with olive oil, a good sprinkle of salt, and cracked pepper. Spread them out on a baking sheet—give them plenty of space so they get those lovely caramelized edges. Roast for 20-25 minutes, until they’re gloriously golden, tender, and a little crispy in places.
Step 2: Prep the Cod Fillets
While the sprouts roast away, pat your cod fillets dry with paper towels. This quick step helps them sear up beautifully and take on all the flavors of the sauce without becoming soggy.
Step 3: Make the Lemon Garlic Butter
Next, in a small bowl, combine the melted butter, a drizzle of olive oil, minced garlic, fresh lemon juice and zest, smoked paprika, and a generous pinch each of salt and pepper. Whisk until well blended—the aroma alone will get your mouth watering!
Step 4: Brush and Sear the Cod
Brush the cod fillets generously on both sides with that glorious butter mixture. Heat a skillet over medium-high heat and add a little olive oil. When it’s shimmering, add the cod fillets and sear for 2-3 minutes per side. The exterior should turn golden and the cod should flake easily when tested with a fork.
Step 5: Assemble the Bowls
Spoon a fluffy layer of cooked quinoa or rice into each bowl. Top with a handful of roasted Brussels sprouts for color and crunch, then lay a seared cod fillet right on top. Don’t forget to drizzle any extra buttery pan juices over everything!
Step 6: Add the Finishing Touches
Finish your bowls by showering them with freshly chopped parsley and, if you’re a true lemon lover, a pinch of extra lemon zest. Serve immediately while everything’s hot and fragrant.
How to Serve Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Garnishes
For a truly stunning presentation, sprinkle freshly chopped parsley and a touch more lemon zest right over the bowls. A few extra lemon wedges on the side allow everyone to add a bright finishing squeeze, and a quick grind of black pepper gives an irresistible finishing aroma.
Side Dishes
These bowls are a full meal on their own, but if you want to make it a real feast, add a simple green salad, crusty bread to mop up extra sauce, or even a light cucumber salad. A glass of chilled white wine also pairs beautifully with the zesty butter and tender cod.
Creative Ways to Present
Try serving your Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts family-style: arrange the seared cod on a platter surrounded by roasted sprouts and a big bowl of grains, then let everyone build their own. Or pack them into meal prep containers, layered artfully, for a lunch that looks as good as it tastes. For a lighter twist, serve atop a bed of mixed greens or baby spinach.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare!), store the cod, Brussels sprouts, and grains in separate airtight containers in the fridge. This keeps each element fresh and prevents the grains from soaking up too much moisture from the veggies and fish.
Freezing
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are best enjoyed fresh, but you can freeze the cooked cod and Brussels sprouts for up to a month. Defrost overnight in the fridge. The texture of the cod and Brussels sprouts may change slightly after freezing, but the flavors will still be delicious!
Reheating
Gently reheat the cod and Brussels sprouts in a skillet over low heat, adding a splash of water or broth to prevent drying out. Microwave reheating works in a pinch, but the skillet will help maintain the cod’s texture. Grains can be fluffed up in the microwave or steamer.
FAQs
Can I use a different type of fish?
Absolutely! Haddock, tilapia, or even salmon will all work well in Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts. Adjust cooking times slightly for thicker fillets.
Is there a dairy-free option for the butter?
Yes! Swap the butter for a high-quality vegan butter or simply use more olive oil. You’ll still get that rich, flavorful sauce for your cod and sprouts.
How can I make it gluten-free?
This dish is naturally gluten-free if you use quinoa or rice as the base. Just double-check that your smoked paprika and any store-bought ingredients are certified gluten-free.
Can I make the Brussels sprouts ahead of time?
You sure can—roast the Brussels sprouts a day early, then reheat them in the oven for a few minutes to crisp them back up before assembling your bowls. This makes weeknight dinners lightning fast!
What can I use instead of parsley for garnish?
Try fresh dill, cilantro, or even a sprinkle of chives for a different herbal twist. Each will bring a new dimension of flavor to Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts.
Final Thoughts
I hope you’re as excited to dig in as I am! Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts bring together freshness, comfort, and just the right touch of indulgence in every bite. Whether you’re feeding yourself or a whole table of friends, this dish is sure to earn its place in your regular rotation—give it a try and taste for yourself!
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Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a delightful and nutritious meal option that combines flaky cod fillets with flavorful roasted veggies and fragrant herbs.
Ingredients
Cod Fillets:
- 4 cod fillets
Butter Mixture:
- 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
Roasted Brussels Sprouts:
- 1 pound Brussels sprouts, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Additional Ingredients:
- 1 cup cooked quinoa or rice
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare Brussels sprouts: Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
- Prep cod fillets: Pat dry the cod fillets with paper towels.
- Make butter mixture: In a bowl, combine melted butter, olive oil, garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
- Coat cod fillets: Brush cod fillets with the butter mixture.
- Cook cod: Sear cod fillets in a skillet until golden and cooked through.
- Assemble bowls: Create bowls with quinoa or rice base, roasted Brussels sprouts, and top with cod fillets.
- Garnish and serve: Garnish with parsley and lemon zest. Serve warm.
Notes
- Ensure cod fillets are cooked to an internal temperature of 145°F (63°C).
- Adjust seasoning according to personal preference.
- Feel free to add other vegetables or grains to customize the bowls.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven, Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Cod bowls, Lemon garlic cod, Brussels sprouts recipe, Healthy seafood bowl
