Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts – Light, Zesty & Deliciously Balanced
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
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
🍽️ 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.
🥑 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.