Imagine tender cod fillets, kissed with zesty lemon and rich garlic butter, nestled atop a wholesome bed of quinoa and joined by golden roasted Brussels sprouts. These vibrant Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts come together like a symphony of flavor, offering freshness, savoriness, and nourishment all in one satisfying bowl.

Whether you’re after a light yet comforting dinner or a beautiful plate to impress, this recipe hits the mark with elegance and ease.

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Why You’ll Love This Recipe

Bursting with flavor—garlic, lemon, and butter elevate simple ingredients into something extraordinary.
Textural harmony—flaky cod, crisp Brussels sprouts, and light quinoa make for a well-rounded dish.
Light but filling—ideal for health-minded meals that never compromise on taste.
Adaptable base—swap quinoa for rice or cauliflower rice if needed.
Perfect bowl meal—easy to customize, serve, and enjoy.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

4 cod fillets
2 tablespoons melted butter
2 tablespoons olive oil, divided
4 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon smoked paprika
Salt and pepper, to taste
1 pound Brussels sprouts, halved
1 cup cooked quinoa (or rice)
Fresh parsley, chopped (for garnish)

Instructions

Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes until golden and tender.
Prepare the Cod
While the sprouts roast, pat dry the cod fillets with paper towels. In a small bowl, whisk together melted butter, remaining olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper. Generously brush the mixture over both sides of the cod fillets.
Sear the Cod
Heat a skillet over medium-high heat. Add the cod fillets and cook for about 2–3 minutes per side until golden brown and cooked through.
Assemble the Bowls
Divide the quinoa (or rice) into four serving bowls. Top with roasted Brussels sprouts and then the seared cod fillets. Garnish with fresh chopped parsley and extra lemon zest if desired. Serve warm.

Variations

Non-dairy version: Use melted coconut oil instead of butter.
Grain swap: Substitute quinoa with brown rice, cauliflower rice, or farro.
Spice it up: Add crushed red pepper flakes or use paprika blend.
Veggie extras: Roast alongside Brussels sprouts—try sweet potatoes or bell peppers.
Protein choice: Swap cod for halibut, salmon, or even tofu for a vegetarian twist.

Storage and Reheating

Refrigerator: Store leftovers in airtight containers for up to 3 days.
Reheat: Gently warm each component separately or combine in a pan over low heat to maintain textures.
Make-ahead: Roast Brussels sprouts and prepare quinoa in advance to shorten the final cooking time.

Frequently Asked Questions

Can I use another fish instead of cod?

Yes—halibut, haddock, or salmon work well. Adjust cooking time based on thickness.

What if I don’t have quinoa?

Substitute with brown rice, bulgur, couscous, or cauliflower rice.

How do I get perfectly roasted sprouts?

Ensure sprouts are cut evenly and spaced out on the baking sheet—crowding causes steaming instead of caramelizing.

Can I make this without butter?

Absolutely—use olive oil or melted vegan butter.

Is the dish dairy-free friendly?

If you omit or replace butter with a plant-based alternative, yes.

Can I bake the cod instead of searing it?

Yes—bake at 400°F for 10–12 minutes until cooked through.

What else can I add to the bowl?

Try avocado slices, a dollop of Greek yogurt, or cucumber ribbons for freshness.

Is this dish meal-prep friendly?

Yes—cook components ahead and reheat for quick assembly on busy nights.

How do I maintain crispy Brussels sprouts?

Reheat them in a hot oven (400°F) for a few minutes to crisp them up again.

Can I make more sauce?

Double the butter-garlic sauce and serve extra on the side or drizzle on top.

Conclusion

These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a feast for both the eyes and the palate—combining wholesome grains, vibrant veggies, and tender, flavorful fish in a beautifully balanced meal. Elegant enough for company, simple enough for weeknights, and endlessly adaptable to your pantry and preferences.

Chef sara