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When it comes to creating a balanced meal that is both delicious and nutritious, few dishes can compete with Lemon Garlic Butter Cod Bowls featuring Roasted Brussels Sprouts. This recipe beautifully combines the delicate flavors of cod with the earthy notes of Brussels sprouts, all elevated by the bright acidity of lemon and the aromatic depth of garlic. Not only is it vibrant on the plate, but it also packs a powerful nutritional punch, making it an ideal choice for health-conscious eaters and seafood lovers alike.

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Savor the deliciousness of Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts! This recipe combines tender cod fillets baked in a zesty lemon garlic butter sauce with crispy roasted Brussels sprouts, served over a warm bed of quinoa or rice. It's a healthy and flavorful meal perfect for any night of the week. Garnish with fresh parsley and a squeeze of lemon for an extra kick. Easy to make, and ready in just 40 minutes!
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Ingredients
  

4 cod fillets (6 oz each)

1 lb Brussels sprouts, halved

4 tbsp unsalted butter, melted

3 cloves garlic, minced

Juice of 1 lemon

Zest of 1 lemon

2 tbsp olive oil

1 tsp smoked paprika

Salt and pepper to taste

1 cup cooked quinoa or rice

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer.

      Roast the Brussels Sprouts: Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy, tossing halfway through for even cooking.

        Prepare the Cod Marinade: In a small bowl, combine melted butter, minced garlic, lemon juice, lemon zest, salt, and pepper. Mix well.

          Cook the Cod: After the Brussels sprouts have been in the oven for about 10 minutes, remove the baking sheet and add the cod fillets on a separate section of the same sheet or in a new, lightly greased baking dish. Brush the cod generously with the lemon garlic butter mixture.

            Bake the Cod: Return the baking sheet to the oven and bake alongside the Brussels sprouts for an additional 12-15 minutes, or until the cod is opaque and flakes easily with a fork.

              Assemble the Bowls: In serving bowls, layer a base of cooked quinoa or rice, followed by the roasted Brussels sprouts and a cod fillet. Drizzle any remaining garlic butter from the baking dish over each bowl.

                Garnish and Serve: Top with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of citrus flavor.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4