These Lemon Garlic Butter Cod Bowls are a tasty mix of flaky cod, zesty lemon, and savory garlic, all served with crispy roasted Brussels sprouts. It’s a bright dish that’s easy to love!
Honestly, who can resist the combo of buttery cod and those crunchy sprouts? I prep it on busy nights because it’s quick and makes me feel fancy without the fuss. Yum!
Key Ingredients & Substitutions
Cod: Fresh cod is the star here, as it cooks up flaky and tender. If you can’t find cod, try haddock or tilapia for a similar texture. You could even use salmon for a richer flavor!
Brussels Sprouts: These tiny cabbages are perfect for roasting. If you don’t have Brussels, asparagus or green beans are great substitutes and add a nice crunch.
Olive Oil: This adds flavor and helps with cooking. If you prefer a different oil, avocado oil works well and has a high smoke point.
Unsalted Butter: I love using real butter for richness. If you’re dairy-free, you could replace it with a plant-based butter or coconut oil for a different taste.
Garlic: Fresh garlic brings the best flavor. If you’re in a hurry, garlic powder can stand in, using about 1/8 teaspoon per clove needed.
How Do I Get Perfectly Roasted Brussels Sprouts?
Roasting Brussels sprouts to perfection is all about the heat and timing. Follow these tips for crispy, caramelized sprouts:
- Make sure you space them out on the baking sheet so they roast rather than steam. No overcrowding!
- Don’t skip the olive oil; it helps them crisp up. Toss well to coat every sprout.
- Stir halfway through roasting. This ensures even cooking and avoids burnt spots.
Roast until they’re golden and crispy on the edges—usually about 20-25 minutes makes for the best results!
Lemon Garlic Butter Cod Bowls With Roasted Brussels
Ingredients You’ll Need:
For the Cod and Vegetables:
- 4 cod fillets (about 6 oz each)
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
For the Butter Sauce:
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon paprika (optional)
For Serving:
- 1 tablespoon fresh parsley, chopped (for garnish)
- Cooked rice or quinoa, for serving
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 30 minutes to cook. So, you’ll have a vibrant meal ready in about 40 minutes total—perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepping the Brussels Sprouts:
First, preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, a sprinkle of salt, pepper, and paprika if you’re using it. Spread the sprouts out on a baking sheet in a single layer so they roast evenly.
2. Roasting the Brussels Sprouts:
Place the baking sheet in the oven and roast the Brussels sprouts for 20-25 minutes. Be sure to stir them halfway through cooking to ensure they get beautifully golden and crispy on all sides.
3. Preparing the Cod:
While the Brussels sprouts are roasting, take your cod fillets and pat them dry with a paper towel. Season both sides with salt and pepper to taste. This will help enhance the flavor of the fish!
4. Cooking the Cod:
In a large skillet over medium heat, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and sauté for about 1 minute until it’s fragrant but be careful not to let it brown. Now it’s time to add the cod fillets! Cook each fillet for about 3-4 minutes on each side, until the fish is opaque and easily flakes with a fork.
5. Finishing Touches:
Once the cod is cooked, take the skillet off the heat. Squeeze in the lemon juice and add the lemon zest along with the remaining 2 tablespoons of butter. Spoon this delicious melted lemon-garlic butter over the cod for added flavor!
6. Assembling Your Bowls:
To put your bowls together, start with a generous scoop of cooked rice or quinoa. Top it with a portion of roasted Brussels sprouts and a flaky cod fillet. Don’t forget to drizzle any remaining lemon garlic butter from the pan over the top for an extra burst of flavor!
7. Garnishing and Serving:
Finish off your dish by garnishing with chopped fresh parsley. Serve your vibrant lemon garlic butter cod bowls immediately and enjoy the delightful combination of flavors!
This dish beautifully marries the flaky, buttery goodness of cod with the bright zing of lemon and the crunch of Brussels sprouts—perfect for a nutritious and satisfying meal!
Can I Use Frozen Cod for This Recipe?
Absolutely! If you’re using frozen cod, make sure to thaw it completely in the refrigerator overnight or run cold water over it in a sealed bag for about 30 minutes. Pat it dry before seasoning to ensure it cooks properly.
What Can I Substitute for Brussels Sprouts?
If you don’t have Brussels sprouts on hand, you can use asparagus, broccoli, or green beans as alternatives. Just adjust the cooking time as needed, since different vegetables may require less or more time to roast.
How Do I Store Leftovers?
Store any leftover cod and Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or reheat them gently in a skillet over low heat to avoid overcooking the fish.
Can I Make This Recipe Dairy-Free?
Yes! You can easily make this dish dairy-free by substituting the butter with a dairy-free alternative like vegan butter or olive oil. The lemon garlic flavor will still shine through!
