🌟 Introduction
When you want a meal that’s light yet satisfying, zesty but comforting, and packed with nourishing ingredients — this Lemon Garlic Butter Cod Bowl is your perfect answer. With crispy roasted Brussels sprouts, flaky cod fillets, and a luscious garlic lemon butter drizzle, every bite is a perfect balance of flavor and texture. 🍋🐟🥬
It’s wholesome without being boring, rich without being heavy, and ready in about 30 minutes. Whether you’re cooking for family or meal-prepping for the week, this bowl is a standout you’ll return to again and again.
Let’s dive into a recipe that brings restaurant-style flavor right to your kitchen — in one bowl.
🛒 Ingredients
🐟 For the Cod
- 4 cod fillets (about 5–6 oz each)
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp butter
- Juice of 1 lemon
- 4 garlic cloves, minced
- 1 tbsp chopped fresh parsley (for garnish)
🥦 For the Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- Salt and pepper to taste
🍚 For the Base
- 1 cup cooked quinoa or rice (white, brown, or wild rice work great)
👨🍳 Directions
Step 1: Roast the Brussels Sprouts
Preheat your oven to 425°F (220°C).
Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast for 20–25 minutes, flipping halfway through, until crispy and caramelized.
Step 2: Prepare the Cod
While the Brussels sprouts roast, pat the cod fillets dry with paper towels. Season with salt, pepper, and smoked paprika on both sides.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the cod and sear for 3–4 minutes per side, until golden and cooked through. Be gentle when flipping to keep the fillets intact.
Remove cod from the pan and keep warm.
Step 3: Make the Lemon Garlic Butter
In the same skillet, reduce heat to low. Add butter and let it melt. Stir in minced garlic and sauté for 30 seconds.
Squeeze in lemon juice and let simmer for 1 minute. Scrape up any bits left in the pan for maximum flavor.
Return the cod briefly to the pan, spooning sauce over the top to coat. Then remove from heat.
Step 4: Assemble the Bowls
In each bowl, add:
- A scoop of quinoa or rice
- A handful of roasted Brussels sprouts
- A piece of lemon garlic butter cod
- A spoonful of garlic butter sauce from the pan
Garnish with fresh parsley and an optional lemon wedge.
⏱️ Servings & Time
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
🍽️ Flavor-Packed Variations
🥑 Avocado Twist
Add slices of ripe avocado for creaminess and a nutrient boost.
🌶️ Spicy Cod Bowls
Sprinkle the cod with chili flakes or cayenne before searing for a fiery twist.
🥬 Add More Greens
Top with sautéed spinach or kale for extra veg power.
🍅 Mediterranean Style
Add cherry tomatoes and a spoonful of hummus or tzatziki on the side.
🧄 Roasted Garlic Brussels
Roast whole garlic cloves with the sprouts for deeper, roasted garlic flavor.
🧀 Cheesy Finish
Grate a little Parmesan over the sprouts for a savory edge.
🧊 Storage & Reheating
Storage
- Store leftovers in separate airtight containers for up to 3 days in the fridge.
Reheating
- Microwave: Heat each component separately to avoid overcooking fish.
- Stovetop: Warm cod in a covered skillet over low heat with a splash of water or broth.
Freezing
- Cooked quinoa/rice and roasted veggies freeze well. Cooked cod is best fresh, but can be frozen for up to 1 month.
❓ 10 Frequently Asked Questions
1. Can I use frozen cod?
Yes! Just thaw completely and pat dry before seasoning and cooking.
2. What if I don’t like Brussels sprouts?
Try roasted broccoli, green beans, or asparagus instead.
3. Can I bake the cod instead?
Absolutely. Bake at 400°F for 12–15 minutes, depending on thickness.
4. Can I use butter alternatives?
Yes — ghee, vegan butter, or olive oil work well for dairy-free options.
5. Is this dish gluten-free?
Yes! Just ensure your quinoa or rice hasn’t been cross-contaminated.
6. How do I keep the cod from falling apart?
Don’t move it around too much when searing. Let it form a crust before flipping.
7. Can I add a sauce on top?
The lemon garlic butter is the star, but a drizzle of tahini or yogurt dressing works too.
8. What fish can I substitute?
Try haddock, halibut, or tilapia — all work well.
9. Is quinoa or rice better?
Both are great. Quinoa has more protein and a nutty flavor, while rice offers a softer base.
10. Can I prep this ahead?
Yes — make components in advance and assemble before serving. Reheat gently.
💡 Pro Tips for Perfect Bowls
- Use fresh garlic and lemon — the flavor can’t be beat.
- Let cod rest after cooking for a minute or two to lock in juices.
- Roast Brussels until crispy — caramelized edges add so much flavor.
- Use a nonstick or cast iron pan for perfect cod searing.
- Don’t overcrowd the pan — sear in batches if needed.
🏁 Conclusion
Light, flavorful, and oh-so-satisfying, these Lemon Garlic Butter Cod Bowls offer a wholesome and delicious meal that feels like comfort food — but fuels you like clean eating. The crispy Brussels sprouts and silky cod, tied together with that zingy lemon-garlic butter, bring elegance and ease to the dinner table. 🍋🐟✨
It’s quick enough for weeknights but classy enough for guests. It’s a dish that truly satisfies every kind of eater — and proves that healthy meals don’t have to be boring.
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts – Light, Zesty & Deliciously Balanced
Ingredients
🐟 For the Cod
- 4 cod fillets about 5–6 oz each
- Salt and black pepper to taste
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp butter
- Juice of 1 lemon
- 4 garlic cloves minced
- 1 tbsp chopped fresh parsley for garnish
🥦 For the Brussels Sprouts
- 1 lb Brussels sprouts trimmed and halved
- 1 tbsp olive oil
- Salt and pepper to taste
🍚 For the Base
- 1 cup cooked quinoa or rice white, brown, or wild rice work great
Instructions
- Step 1: Roast the Brussels Sprouts
- Preheat your oven to 425°F (220°C).
- Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until crispy and caramelized.
- Step 2: Prepare the Cod
- While the Brussels sprouts roast, pat the cod fillets dry with paper towels. Season with salt, pepper, and smoked paprika on both sides.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the cod and sear for 3–4 minutes per side, until golden and cooked through. Be gentle when flipping to keep the fillets intact.
- Remove cod from the pan and keep warm.
- Step 3: Make the Lemon Garlic Butter
- In the same skillet, reduce heat to low. Add butter and let it melt. Stir in minced garlic and sauté for 30 seconds.
- Squeeze in lemon juice and let simmer for 1 minute. Scrape up any bits left in the pan for maximum flavor.
- Return the cod briefly to the pan, spooning sauce over the top to coat. Then remove from heat.
- Step 4: Assemble the Bowls
- In each bowl, add:
- A scoop of quinoa or rice
- A handful of roasted Brussels sprouts
- A piece of lemon garlic butter cod
- A spoonful of garlic butter sauce from the pan
- Garnish with fresh parsley and an optional lemon wedge.
Notes
🥑 Avocado Twist
Add slices of ripe avocado for creaminess and a nutrient boost. 🌶️ Spicy Cod Bowls
Sprinkle the cod with chili flakes or cayenne before searing for a fiery twist. 🥬 Add More Greens
Top with sautéed spinach or kale for extra veg power. 🍅 Mediterranean Style
Add cherry tomatoes and a spoonful of hummus or tzatziki on the side. 🧄 Roasted Garlic Brussels
Roast whole garlic cloves with the sprouts for deeper, roasted garlic flavor. 🧀 Cheesy Finish
Grate a little Parmesan over the sprouts for a savory edge. 🧊 Storage & Reheating
Storage
Store leftovers in separate airtight containers for up to 3 days in the fridge. Reheating
Microwave: Heat each component separately to avoid overcooking fish. Stovetop: Warm cod in a covered skillet over low heat with a splash of water or broth. Freezing
Cooked quinoa/rice and roasted veggies freeze well. Cooked cod is best fresh, but can be frozen for up to 1 month. ❓ 10 Frequently Asked Questions
1. Can I use frozen cod?
Yes! Just thaw completely and pat dry before seasoning and cooking. 2. What if I don’t like Brussels sprouts?
Try roasted broccoli, green beans, or asparagus instead. 3. Can I bake the cod instead?
Absolutely. Bake at 400°F for 12–15 minutes, depending on thickness. 4. Can I use butter alternatives?
Yes — ghee, vegan butter, or olive oil work well for dairy-free options. 5. Is this dish gluten-free?
Yes! Just ensure your quinoa or rice hasn’t been cross-contaminated. 6. How do I keep the cod from falling apart?
Don’t move it around too much when searing. Let it form a crust before flipping. 7. Can I add a sauce on top?
The lemon garlic butter is the star, but a drizzle of tahini or yogurt dressing works too. 8. What fish can I substitute?
Try haddock, halibut, or tilapia — all work well. 9. Is quinoa or rice better?
Both are great. Quinoa has more protein and a nutty flavor, while rice offers a softer base. 10. Can I prep this ahead?
Yes — make components in advance and assemble before serving. Reheat gently. 💡 Pro Tips for Perfect Bowls
Use fresh garlic and lemon — the flavor can’t be beat. Let cod rest after cooking for a minute or two to lock in juices. Roast Brussels until crispy — caramelized edges add so much flavor. Use a nonstick or cast iron pan for perfect cod searing. Don’t overcrowd the pan — sear in batches if needed. 🏁 Conclusion
Light, flavorful, and oh-so-satisfying, these Lemon Garlic Butter Cod Bowls offer a wholesome and delicious meal that feels like comfort food — but fuels you like clean eating. The crispy Brussels sprouts and silky cod, tied together with that zingy lemon-garlic butter, bring elegance and ease to the dinner table. 🍋🐟✨ It’s quick enough for weeknights but classy enough for guests. It’s a dish that truly satisfies every kind of eater — and proves that healthy meals don’t have to be boring.