Description
Delicious and nutritious Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts—each bowl layered with perfectly seasoned cod, caramelized Brussels sprouts, and a wholesome quinoa base. Ready in 40 minutes!
Ingredients
4 cod fillets
2 tablespoons butter, melted
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
-
Preheat oven to 400°F (200°C) and roast Brussels sprouts with olive oil, salt, and pepper for 20–25 minutes.
-
Pat cod dry and brush with butter, olive oil, garlic, lemon juice, zest, smoked paprika, salt, and pepper.
-
Sear cod in a hot skillet for 2–3 minutes per side until golden and cooked through.
-
Assemble bowls with quinoa, roasted sprouts, and cod. Garnish with parsley and lemon zest.
Notes
- For a dairy-free version, substitute butter with coconut oil or vegan butter.
- Cook components ahead for easy assembly later.
- Increase garlic or citrus for stronger flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Oven Roasting + Skillet Sear
- Cuisine: American-Inspired
