Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Looking for a cozy, nutritious dinner that tastes like a hug in a bowl? These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts hit all the right notes. Tender, flaky cod fillets are pan-seared in a rich garlic butter sauce and served over crispy, caramelized Brussels sprouts. With bright pops of lemon and savory herb flavor, it’s a simple yet impressive meal ready in 40 minutes. Whether you’re cooking for guests or meal-prepping a healthy weeknight dinner, this bowl will quickly become a favorite.
Equipment
- Baking Sheet
- Large non-stick or cast iron skillet
- Small saucepan
- Mixing Bowls
- Knife and cutting board
- Tongs or spatula
Ingredients
For the Cod:
- 1 pound cod fillets cut into 4 pieces
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Brussels Sprouts:
- 1 pound Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For the Lemon Garlic Butter Sauce:
- 4 tablespoons butter
- 4 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, tossing halfway, until golden and crispy.
- While sprouts roast, mix the cod with olive oil, garlic, lemon juice, oregano, salt, and pepper in a bowl.
- Heat a skillet over medium-high heat. Add cod fillets and cook for 3–4 minutes per side until golden brown and flaky. Set aside.
- In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in lemon juice, parsley, salt, and pepper.
- Assemble bowls by dividing roasted Brussels sprouts evenly. Top with cod fillets and drizzle generously with lemon garlic butter sauce.
- Serve with extra lemon wedges or your favorite grain like rice or quinoa.
Notes
- Use any white fish such as haddock, halibut, or tilapia if cod is unavailable.
- Add red pepper flakes to the sauce for a spicier kick.
- Brussels sprouts can be prepped ahead and stored in the fridge for quick roasting.
- Serve with crusty bread to soak up the sauce, or pair with quinoa or mashed potatoes.
- Leftovers can be refrigerated for up to 2 days and reheated on the stovetop or microwave.