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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 400 kcal

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.
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