Name: Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cod fillets (about 6 ounces each); 4 tablespoons unsalted butter, melted; 3 cloves garlic, minced; Juice and zest of 1 lemon; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pound Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; 1/2 teaspoon salt (for sprouts); 1/4 teaspoon black pepper (for sprouts); 2 cups cooked rice or quinoa; 2 tablespoons fresh parsley, chopped

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If you’re craving a meal that’s light yet comforting, vibrant yet ultra satisfying, these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts will absolutely steal the show. Tender cod bakes up flakily with a rich, buttery lemon-garlic drizzle, then cozies up in a bowl with golden, crisp-edged Brussels sprouts and your choice of fluffy rice or protein-packed quinoa. Every bite is bright, nourishing, and feels like a big, zesty hug—exactly the kind of dish I find myself coming back to again and again!

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

This colorful recipe keeps things simple, but every ingredient earns its place for fresh flavor and a perfect blend of textures. Here’s what you’ll need—and how each one makes these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts shine:

Cod fillets: The mild, flaky star of these bowls, cod soaks up the lemon butter beautifully.
Unsalted butter: Adds richness and ensures every bite of fish is moist and decadent.
Garlic: Brings that irresistible, savory warmth that transforms the sauce.
Lemon (juice and zest): Zesty brightness cuts through the richness and wakes up the whole dish.
Paprika: Sneaks in a hint of warmth and smokiness without overpowering the other flavors.
Salt and black pepper: Two simple seasonings to make all the main ingredients sing.
Brussels sprouts: Roasted, these turn sweet and crispy, adding color and crunch to every bowl.
Olive oil: Helps the Brussels caramelize in the oven, giving them that golden finish.
Cooked rice or quinoa: The hearty base that soaks up all the lemon-garlic goodness.
Fresh parsley: A final sprinkle of fresh, herby color and flavor to polish off your masterpiece.

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

Step 1: Prep and Roast the Brussels Sprouts

Begin by getting your oven nice and hot at 400°F (200°C). Toss halved Brussels sprouts right on a baking sheet with olive oil, salt, and black pepper—make sure every piece is glistening and ready to crisp up. Spread them in a single layer, then roast for about 20 to 25 minutes, stirring halfway so they caramelize evenly and get deeply golden on the cut sides. This step is crucial for that toasty, nutty flavor!

Step 2: Make the Lemon Garlic Butter

While your Brussels sprouts roast, melt the butter, then whisk it together with minced garlic, fresh lemon juice and zest, paprika, a dash more salt, and black pepper. This fragrant mixture is the heart of Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts—it soaks into the fish, infuses flavor, and is absolutely irresistible drizzled on top later.

Step 3: Prepare and Bake the Cod

Pat the cod fillets dry so they’ll bake up with a lovely, slightly browned top. Place them on a parchment-lined baking sheet for easy cleanup. Brush each filet generously with the garlicky, lemony butter sauce. Pop the tray in the oven and bake for 12 to 15 minutes—the fish should just start to flake apart under a fork and glisten with buttery goodness.

Step 4: Assemble the Bowls

Time to bring your Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts together! Scoop a mound of warm rice or quinoa into each bowl, then pile on the roasted Brussels sprouts and a glistening cod fillet. Don’t forget to spoon any remaining lemon garlic butter sauce over the top for extra flavor. A quick sprinkle of chopped fresh parsley gives every bowl a burst of color and freshness.

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

Garnishes

Once plated, a flourish of fresh parsley really wakes up the colors and flavors of your bowl. A few extra lemon slices or wedges on the side are perfect for anyone who wants an extra zesty squeeze. If you’re feeling extra, a crack of black pepper or a sprinkle of flaky sea salt just before serving adds a beautiful finishing touch.

Side Dishes

These bowls are satisfyingly complete on their own, but they love a simple green salad tossed with more herbs and maybe a drizzle of light vinaigrette. For something heartier, a side of roasted sweet potatoes or a crusty slice of whole grain bread will soak up any extra lemon-garlic butter in the bowl.

Creative Ways to Present

For a fun, meal-prep twist, layer everything into glass jars—rice or quinoa at the bottom, then Brussels sprouts, then the cod—so you can grab and go for work lunches. Hosting? Pile the ingredients onto a large platter or serve these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts build-your-own style so everyone can assemble their perfect bite.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let everything cool first, then store the fish, Brussels sprouts, and rice or quinoa separately in airtight containers in the fridge. This keeps the flavors fresh and prevents sogginess. Everything should keep for up to two days.

Freezing

Cod freezes surprisingly well! Arrange cooled cod fillets in a single layer and freeze in an airtight container. Brussels sprouts and rice or quinoa can be frozen separately for up to one month, though the sprouts will soften a bit on thawing. Defrost overnight in the fridge before reheating for best texture.

Reheating

To gently reheat and preserve that delicate flakiness, place the cod fillets in a covered baking dish with a tablespoon of water or a little extra butter, then bake at 300°F (150°C) for about 8–10 minutes. Warm the Brussels sprouts briefly in a hot skillet and microwave or steam the rice or quinoa before assembling your bowls again.

FAQs

Can I use a different fish for these bowls?

Absolutely! Halibut or haddock are great swaps for cod if you want something a bit heartier or can’t find cod at your local market. Just adjust the bake time for thicker fillets as needed.

What’s the best way to get perfectly crispy Brussels sprouts?

For extra crunch, make sure your Brussels sprouts are very dry before oiling and roasting. Crowding them on the pan steams them instead of roasting, so use a large baking sheet or two if needed for golden, crispy results.

Can I make these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts gluten-free?

Yes! The recipe as written is gluten-free if you use plain rice or gluten-free grains. Always double-check any additional sauces or mix-in ingredients to be sure.

How can I make these bowls lighter?

Swap out the rice or quinoa for steamed cauliflower rice or a simple salad base to lighten things up while still enjoying all the citrusy, buttery cod goodness.

What else can I add to customize my bowl?

These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are endlessly adaptable—try sliced avocado, pickled red onions, or a drizzle of tahini for extra flavor and richness. Roasted carrots or sweet potatoes make fantastic colorful additions, too.

Final Thoughts

There’s nothing more satisfying than sharing a dish that hits every note: bright, fresh, comforting, and nourishing. I hope you’ll give these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts a spot in your dinner rotation—they’re the kind of meal that’s sure to become a favorite, whether you’re cooking for a weeknight treat or a special gathering with friends. Enjoy every zest-filled, buttery bite!

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe

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4.5 from 19 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a delightful combination of tender, flaky cod fillets coated in a flavorful lemon garlic butter sauce, served alongside crispy roasted Brussels sprouts and fluffy rice or quinoa. This dish is a perfect balance of zesty citrus, savory garlic, and buttery richness, making it a satisfying and wholesome meal.

Ingredients

Scale

Cod:

4 cod fillets (about 6 ounces each)
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
Juice and zest of 1 lemon
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Roasted Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon salt (for sprouts)
1/4 teaspoon black pepper (for sprouts)

Additional Ingredients:

2 cups cooked rice or quinoa
2 tablespoons fresh parsley, chopped

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Instructions

Preheat oven: Preheat oven to 400°F (200°C).
Roast Brussels sprouts: Place Brussels sprouts on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20 to 25 minutes until golden and crispy, stirring halfway through.
Prepare cod: Pat cod fillets dry, whisk together melted butter, garlic, lemon juice, lemon zest, paprika, salt, and pepper. Brush cod with the lemon garlic butter mixture and bake for 12 to 15 minutes until cooked.
Assemble bowls: Divide rice or quinoa among four bowls, top with roasted Brussels sprouts and baked cod. Drizzle with any extra butter sauce, and garnish with parsley before serving.