This vibrant and nourishing dish brings together tender cod fillets infused with lemon-garlic butter, hearty roasted Brussels sprouts, and fluffy quinoa. It’s simple enough for a weeknight yet elegant enough to serve guests.
Why You’ll Love This Recipe
This recipe delivers a perfect balance of freshness, richness, and satisfying texture. The lemon garlic butter gives the cod incredible brightness and depth, while the roasted Brussels sprouts add caramelized flavor. It’s a wholesome, complete bowl that feels comforting without being heavy. Plus, it comes together quickly with minimal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Remove from heat and stir in the lemon juice, lemon zest, 1/2 teaspoon of the salt, black pepper, and paprika.
Spread the halved Brussels sprouts on the baking sheet. Drizzle with olive oil and season with the remaining salt and pepper. Toss well.
Roast for 20–25 minutes, stirring halfway, until golden brown and tender.
Meanwhile, heat a non-stick skillet over medium-high heat. Add the cod fillets and pour the lemon garlic butter mixture over them. Cook 4–5 minutes per side, or until the fish flakes easily with a fork.
Divide the cooked quinoa into serving bowls. Top with the cod and roasted Brussels sprouts. Garnish with fresh parsley.
Swap cod with another mild white fish, such as tilapia or haddock.
Add red pepper flakes to the butter mixture for a spicy kick.
Replace quinoa with brown rice, couscous, or cauliflower rice for a low-carb alternative.
Toss the Brussels sprouts with a splash of balsamic vinegar before roasting for deeper flavor.
Add additional vegetables such as roasted carrots, sweet potatoes, or asparagus.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
To reheat, warm the cod gently in a skillet over low heat or in the microwave at 50% power to avoid drying out. Reheat quinoa and Brussels sprouts separately for best texture. This dish is not ideal for freezing due to the delicate nature of the fish.
FAQs
How do I know when the cod is fully cooked?
The fish should flake easily with a fork and appear opaque throughout.
Can I use frozen cod?
Yes, thaw it completely and pat dry before cooking to prevent excess moisture.
Can I roast the cod instead of pan-cooking?
Yes, bake it at 400°F for about 10–12 minutes, depending on thickness.
What can I use instead of Brussels sprouts?
Broccoli, green beans, or asparagus roast well and pair perfectly with the lemon butter flavors.
How can I make this dish dairy-free?
Replace butter with a dairy-free alternative such as vegan butter or olive oil.
Is quinoa necessary?
No, you can substitute with any preferred grain or omit for a lighter, low-carb bowl.
Can I double the recipe?
Yes, simply scale ingredients and use a larger skillet and baking sheet.
Can I make the lemon garlic butter ahead of time?
Yes, store it refrigerated for up to 3 days and rewarm gently before using.
What type of pan is best for cooking cod?
A non-stick or well-seasoned skillet prevents the delicate fillets from sticking.
How can I prevent the cod from breaking apart?
Avoid flipping too early; let it cook undisturbed until it naturally releases from the pan.
Conclusion
These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts offer a fresh, flavorful, and nourishing meal that comes together with ease. With its zesty sauce, perfectly cooked fish, and wholesome sides, this recipe is sure to become a reliable favorite for both busy nights and special occasions.
A bright and nourishing bowl featuring flaky lemon garlic butter cod, caramelized roasted Brussels sprouts, and fluffy quinoa. Quick, healthy, and satisfying — perfect for weeknight dinners or a light, elegant meal.
Author:Sophia
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:2 servings
Category:Main Course
Method:Roasting, Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
2 (6-ounce) cod fillets
2 tablespoons unsalted butter
2 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon paprika
2 cups Brussels sprouts, halved
2 tablespoons olive oil
1 cup cooked quinoa
Fresh parsley, chopped, for garnish
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute. Remove from heat and stir in lemon juice, lemon zest, 1/2 tsp salt, black pepper, and paprika.
Spread Brussels sprouts on the prepared baking sheet. Drizzle with olive oil, season with remaining 1/2 tsp salt and pepper, and toss to coat.
Roast Brussels sprouts for 20–25 minutes, stirring halfway, until golden and tender.
While sprouts roast, heat a non-stick skillet over medium-high heat. Add cod fillets and pour lemon garlic butter over the top. Cook for 4–5 minutes per side, or until the fish flakes easily with a fork.
Divide cooked quinoa into two bowls. Top with cod fillets and roasted Brussels sprouts. Garnish with fresh parsley and serve warm.
Notes
Substitute cod with tilapia or haddock if preferred.
Add red pepper flakes to the butter for heat.
Swap quinoa for rice, couscous, or cauliflower rice.
For added depth, toss Brussels sprouts with balsamic vinegar before roasting.
Include other veggies like roasted carrots or sweet potatoes for variety.
