Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts sound delicious! Here’s a recipe you can try for a tasty, healthy meal:
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Ingredients:
For the Cod:
-
4 cod fillets (about 4-6 ounces each)
-
3 tablespoons butter (divided)
-
4 cloves garlic, minced
-
Juice of 1 lemon
-
Zest of 1 lemon
-
Salt and pepper, to taste
-
1 tablespoon fresh parsley, chopped (optional for garnish)
For the Roasted Brussels Sprouts:
-
1 lb Brussels sprouts, trimmed and halved
-
2 tablespoons olive oil
-
1 teaspoon garlic powder
-
Salt and pepper, to taste
For the Bowls:
-
Cooked quinoa, rice, or any grain of your choice (about 2 cups cooked)
-
Optional toppings: avocado, fresh parsley, lemon wedges, or a drizzle of extra butter
Instructions:
1. Prepare the Brussels Sprouts:
-
Preheat your oven to 400°F (200°C).
-
In a bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper.
-
Spread them in a single layer on a baking sheet.
-
Roast for 20-25 minutes, flipping halfway through, until they’re golden brown and crispy on the edges.
2. Cook the Cod:
-
While the Brussels sprouts are roasting, melt 1 tablespoon of butter in a large skillet over medium heat.
-
Add the minced garlic and cook for 1-2 minutes until fragrant, but not burnt.
-
Add the cod fillets to the skillet. Cook for about 3-4 minutes per side (depending on thickness), until the fish is cooked through and flakes easily with a fork.
-
During the last minute of cooking, add the remaining 2 tablespoons of butter to the skillet and let it melt.
-
Squeeze in the lemon juice and add the zest. Stir everything together, and season with salt and pepper to taste.
3. Assemble the Bowls:
-
Start with a base of cooked quinoa, rice, or your chosen grain.
-
Add a portion of the roasted Brussels sprouts and a cod fillet on top.
-
Garnish with fresh parsley, and if you like, add some avocado slices, extra lemon wedges, or a drizzle of melted butter for extra richness.
