Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
If you’re craving a meal that feels both fresh and comforting, then you absolutely have to try the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe. This dish brings together flaky, buttery cod infused with bright lemon and garlic flavors alongside perfectly caramelized Brussels sprouts, all nestled over a bed of fluffy rice or quinoa. The combination offers a symphony of textures and tastes that is as nourishing as it is delicious, making it an ideal weeknight dinner that feels special but is so approachable.
Ingredients You’ll Need
Keeping this recipe simple yet flavorful means using ingredients that truly shine on their own and blend harmoniously together. Each item enhances the dish’s balance of zest, warmth, and earthiness, while adding lovely pops of color and texture.
- 1 pound cod fillets (cut into 2–3 pieces): Choose fresh or thawed cod for tender, flaky fish that absorbs flavor beautifully.
- 2 tablespoons butter (melted): Adds rich creaminess and helps meld the lemon garlic flavors over the fish.
- 1 tablespoon olive oil: A heart-healthy fat used for both the fish and roasting the Brussels sprouts to golden perfection.
- 2 cloves garlic (minced): Infuses a pungent, aromatic bite that livens up the butter sauce.
- Zest and juice of 1 lemon: Provides bright citrus notes that awaken the entire dish.
- 1/2 teaspoon salt: Enhances all the natural flavors without overpowering.
- 1/4 teaspoon black pepper: Offers a subtle heat and depth.
- 1/4 teaspoon paprika: Adds a smoky warmth that complements the cod beautifully.
- 1/8 teaspoon red pepper flakes (optional): For those who love a mild kick, this rounds out the seasoning perfectly.
- 1 pound Brussels sprouts (trimmed and halved): Roasting these brings out their natural sweetness and creates an irresistible crisp-tender texture.
- 1 tablespoon olive oil (for Brussels sprouts): Ensures even roasting and a lovely golden crust.
- Salt and pepper to taste: To season the sprouts perfectly.
- 2 cups cooked rice or quinoa: The hearty base for the cod and sprouts, soaking up all those luscious juices.
- Fresh parsley and lemon wedges for serving: Bright garnishes that add freshness and a burst of citrus right at the end.
How to Make Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Step 1: Roast the Brussels Sprouts
Start by preheating your oven to 425°F (220°C) because high heat is the secret to roasting Brussels sprouts to a golden, slightly crisp perfection. Toss the halved Brussels sprouts with a tablespoon of olive oil, salt, and pepper right on a baking sheet. Spread them out to ensure even roasting and bake for about 20 to 25 minutes, stirring once halfway through, until they’re tender and beautifully caramelized. This step builds rich, nutty flavor that complements the brightness of the cod.
Step 2: Prepare the Lemon Garlic Butter Mixture
While the Brussels sprouts roast, combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, paprika, and the optional red pepper flakes in a small bowl. This mixture is where all the magic happens — it’s zesty, rich, and packed with garlic goodness that will infuse the cod with amazing flavor.
Step 3: Bake the Cod
Place the cod pieces on a parchment-lined baking sheet. Spoon the lemon garlic butter mixture evenly over each piece, making sure they soak up all those vibrant flavors. Slide the cod into the oven during the last 10 to 12 minutes of the Brussels sprouts’ roasting time. Bake until the fish is opaque and flakes easily with a fork, an indication that it’s perfectly cooked.
Step 4: Assemble the Bowls
Divide your cooked rice or quinoa into serving bowls to create a cozy base. Layer on the roasted Brussels sprouts and finish with the tender lemon garlic cod on top. Drizzle any remaining lemon butter sauce from the pan over everything for an extra burst of flavor and moisture. Finally, garnish with fresh parsley and lemon wedges for brightness and color. You now have a stunning, wholesome meal ready to enjoy!
How to Serve Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Garnishes
Fresh parsley adds a lovely herbaceous note and a pop of green that brightens the plate, while lemon wedges encourage everyone to customize their bowls with a fresh citrus squeeze. A sprinkle of extra red pepper flakes can bring out a touch of heat for spice lovers.
Side Dishes
This dish stands beautifully on its own, but if you want to round out the meal, consider serving it alongside a crisp green salad or some garlic roasted potatoes for a heartier option. A lightly dressed arugula salad with a drizzle of balsamic is also excellent for contrast.
Creative Ways to Present
For a family-style feast, serve the roasted Brussels sprouts, lemon garlic butter cod, and grains in separate bowls so everyone can assemble their own. Alternatively, use colorful bowls or add edible flowers for a vibrant presentation that will wow guests at any dinner party.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the cod and Brussels sprouts separate from the grains to maintain optimal texture.
Freezing
You can freeze cooked cod and Brussels sprouts separately in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating to preserve flavors and avoid sogginess.
Reheating
Reheat gently in the oven at 325°F (160°C) or in a skillet over low heat to keep the cod tender and prevent the Brussels sprouts from becoming mushy. Avoid microwaving to maintain the best texture.
FAQs
Can I use other types of fish instead of cod?
Absolutely! Mild white fish like haddock, tilapia, or halibut work wonderfully in this recipe and absorb the lemon garlic butter flavors just as well.
Is this recipe gluten-free?
Yes, the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe is naturally gluten-free, especially when paired with gluten-free grains like quinoa or rice.
Can I prepare any parts of this recipe ahead of time?
You can prep and trim the Brussels sprouts in advance, and even cook the rice or quinoa ahead. The lemon garlic butter sauce can also be mixed early, but it’s best to bake the cod and sprouts fresh.
What if I don’t have red pepper flakes? Can I leave them out?
Definitely! The red pepper flakes add just a little heat, so omit them if you prefer a milder dish. You can always add a dash of cayenne or chili powder if you want to experiment.
How can I make this dish creamier?
Try topping your bowl with avocado slices or a dollop of Greek yogurt to add a luscious, creamy texture that complements the lemon garlic butter cod perfectly.
Final Thoughts
I cannot recommend the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe enough for anyone wanting a vibrant, wholesome meal that is easy to make yet feels indulgent. It’s an absolute delight to share with loved ones, with its fresh, tangy, and savory flavors coming together in every bite. Give it a try soon — you’re going to fall in love with this one!
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Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delight in these Lemon Garlic Butter Cod Bowls featuring tender roasted Brussels sprouts and flaky cod baked in a zesty lemon garlic butter sauce. This wholesome gluten-free main course is perfect for a nutritious weeknight dinner packed with vibrant flavors and balanced nutrition.
Ingredients
Fish and Lemon Garlic Butter
- 1 pound cod fillets, cut into 2–3 pieces
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes (optional)
Roasted Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper to taste
To Serve
- 2 cups cooked rice or quinoa
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts and baking the cod.
- Roast Brussels Sprouts: Toss halved Brussels sprouts with 1 tablespoon olive oil and season with salt and pepper. Spread them on a baking sheet and roast for 20 to 25 minutes, stirring halfway through until they are golden and tender.
- Prepare Lemon Garlic Butter Mixture: While the Brussels sprouts are roasting, whisk together melted butter, olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, paprika, and red pepper flakes in a small bowl to create a flavorful butter sauce.
- Prepare Cod for Baking: Place cod pieces on a separate parchment-lined baking sheet. Spoon the lemon garlic butter mixture evenly over each piece to infuse the fish with vibrant flavors.
- Bake Cod: During the final 10 to 12 minutes of the Brussels sprouts’ roasting time, put the cod in the oven. Bake until the fish is opaque throughout and flakes easily with a fork.
- Assemble Bowls: Divide cooked rice or quinoa among serving bowls. Top with roasted Brussels sprouts and baked cod. Drizzle any remaining lemon garlic butter from the baking pan over the top for extra richness.
- Garnish and Serve: Garnish each bowl with fresh parsley and lemon wedges. Serve warm and enjoy the bright, buttery flavors.
Notes
- Substitute cod with other mild white fish such as haddock or tilapia if desired.
- For extra creaminess, add avocado slices or a dollop of Greek yogurt to the bowls.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
