Go Back
In the world of healthy cooking, few dishes can compete with the vibrant and nutritious Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts. This dish not only delivers a burst of flavor with every bite but also provides a balanced meal that satisfies both the palate and nutritional needs. The combination of tender cod, caramelized Brussels sprouts, and a wholesome grain base makes for a delightful experience that can be enjoyed for lunch or dinner.

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Elevate your dinner game with these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts! This delightful dish features tender cod fillets coated in a zesty butter sauce, paired with crispy Brussels sprouts and a wholesome grain base of quinoa or brown rice. Perfect for a weeknight meal, it's not only quick to prepare but also bursting with flavor. Serve warm, garnish with fresh parsley, and enjoy a healthy, delicious meal!
Print Recipe Pin Recipe

Ingredients
  

For the Cod:

4 cod fillets (about 6 oz each)

4 tablespoons unsalted butter, melted

3 cloves garlic, minced

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped (for garnish)

For the Roasted Brussels Sprouts:

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

For the Grain Base:

1 cup quinoa or brown rice, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

Salt, to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Brussels Sprouts: In a large bowl, combine the halved Brussels sprouts with 2 tablespoons of olive oil, garlic powder, salt, and pepper. Toss until well-coated and spread them out on a baking sheet. Roast for 20-25 minutes, until golden brown and crispy, tossing halfway through.

      Cook the Grain: In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Add the rinsed quinoa or brown rice and a pinch of salt. Reduce to a simmer, cover, and cook according to package instructions (about 15-20 minutes for quinoa, 40-45 minutes for brown rice). Once cooked, fluff with a fork and set aside.

        Prepare the Cod Marinade: While the Brussels sprouts and grain are cooking, whisk together the melted butter, minced garlic, lemon juice, and lemon zest in a bowl. Season the cod fillets with salt and pepper, then coat them generously in the lemon garlic butter mixture.

          Cook the Cod: Heat a non-stick skillet over medium-high heat. Once hot, add the cod fillets skin-side down and cook for about 4-5 minutes until golden brown. Carefully flip the fillets and cook for another 2-3 minutes or until cooked through and flaky.

            Assemble the Bowls: To assemble each bowl, start with a base of quinoa or brown rice. Add a portion of roasted Brussels sprouts and top with a cod fillet. Drizzle any remaining lemon garlic butter from the pan over the top. Garnish with fresh parsley.

              Serve and Enjoy: Serve warm and enjoy your delicious Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4