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This hearty Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts has become my weeknight dinner savior when I crave something nutritious yet indulgent. The flaky cod bathed in a silky lemon garlic butter sauce pairs beautifully with caramelized brussels sprouts for a complete meal that feels restaurant-worthy.
I first created this dish during a busy work week when I needed something quick but didn't want to sacrifice nutrition. My family was so impressed they requested it become part of our regular rotation and it's now our favorite way to enjoy seafood at home.
Ingredients
- For the Cod
- Fresh cod fillets: Boneless and skinless. Choose thick center-cut pieces for best results
- Fresh lemon juice and zest: The acidity brightens the dish and helps tenderize the fish
- Minced garlic: Fresh garlic provides more aromatic flavor than pre-minced varieties
- Unsalted butter: Gives richness while allowing you to control salt levels
- Fresh parsley: Adds color and a fresh herbaceous note
- Sea salt and freshly ground black pepper: Always season fish well
- For the Brussels Sprouts
- Fresh Brussels sprouts: Look for bright green compact sprouts without yellowing leaves
- Extra virgin olive oil: A good quality oil makes a difference in flavor
- Garlic powder: Adds depth without burning like fresh garlic might at high roasting temperatures
- Lemon zest: Creates cohesion with the fish flavors
- Salt and pepper: Enhances the natural sweetness of roasted sprouts
Step-by-Step Instructions
- Prep the Fish:
- Season the cod fillets generously with salt and pepper on both sides. Let them sit at room temperature for 5 minutes to take the chill off while you prepare the sauce. This ensures even cooking and helps the fish absorb flavors better.
- Make Lemon Garlic Butter:
- Melt butter in a small saucepan over medium-low heat. Once melted, add minced garlic and cook for 30 seconds until fragrant but not browned. Remove from heat and stir in lemon juice, zest, and a pinch of salt. This creates the perfect balance of richness and acidity.
- Prepare Brussels Sprouts:
- Trim the woody ends off sprouts and slice in half lengthwise. Toss them in a bowl with olive oil, garlic powder, lemon zest, salt, and pepper until evenly coated. Spread them cut side down on a parchment-lined baking sheet to maximize caramelization.
- Roast the Vegetables:
- Place brussels sprouts in a preheated 400°F oven. Roast for 18 to 20 minutes until edges are deeply golden and centers are tender when pierced with a fork. Toss halfway through cooking for even browning. The slight char adds incredible flavor.
- Cook the Cod:
- Heat a nonstick skillet over medium-high heat. Add a tablespoon of olive oil and place cod fillets in the pan. Cook for 3 to 4 minutes per side depending on thickness until fish flakes easily but remains moist. In the last minute, pour half the garlic butter sauce over the fillets.
- Assemble Bowls:
- Start with your chosen base, if using quinoa or rice. Place a cod fillet in each bowl and arrange roasted brussels sprouts alongside. Drizzle remaining lemon garlic butter over everything and garnish with fresh parsley. Serve immediately while hot.
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The secret to this dish is not overcooking the cod. I learned through much trial and error that fish continues cooking after you remove it from heat. I now always take it off the heat when it just barely flakes with a fork and let it rest for a minute or two. This technique transformed my seafood cooking and ensures perfectly tender results every time.
Storage Tips
This dish is best enjoyed fresh but you can store leftovers properly for a quick lunch the next day. Place cooled components in separate airtight containers in the refrigerator. The fish will keep for up to 2 days while the roasted brussels sprouts stay good for 3 to 4 days.
To reheat fish without drying it out, place it in a covered dish with a splash of water and warm gently in the microwave at 50 percent power. The vegetables can be reheated in a hot skillet or oven to restore their crispness. I recommend making a fresh batch of lemon garlic butter sauce for leftovers as it really elevates the reheated meal.
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Smart Substitutions
Not everyone has the same ingredients on hand and this recipe is wonderfully adaptable. If cod is unavailable, try using halibut, haddock, or even salmon, though cooking times may vary slightly. For those avoiding dairy, substitute the butter with olive oil or ghee.
Brussels sprouts can be swapped for broccoli, cauliflower, or asparagus depending on what looks freshest at your market. Each vegetable brings its own personality to the dish while maintaining the quick roasting time. My family particularly enjoys a mix of vegetables when we want more color on the plate.
For a lower carb option, skip the grain base and serve over cauliflower rice or simply increase the portion of roasted vegetables. This flexibility makes the recipe perfect for various dietary needs without sacrificing flavor.
Serving Suggestions
Turn this everyday meal into something special with thoughtful presentation and pairings. I love serving these bowls with a side of crusty bread for soaking up the remaining lemon garlic butter sauce. For a complete dinner experience, add a simple green salad dressed with a light vinaigrette.
White wine enthusiasts will appreciate how a crisp Sauvignon Blanc or unoaked Chardonnay complements the citrus notes in the dish. If you prefer nonalcoholic options, a sparkling water with a squeeze of lemon provides a refreshing contrast to the richness of the butter sauce.
For an elegant dinner party, consider serving smaller portions as a first course followed by a light dessert like lemon sorbet or fresh berries with whipped cream.
Frequently Asked Questions
- → How do I prevent cod from sticking to the pan?
Use a non-stick pan and heat it before adding the fish. Ensure the cod is dry and the butter or oil fully coats the pan.
- → Can I use frozen cod for this dish?
Yes, but thaw the cod completely and pat it dry to remove excess moisture before cooking.
- → What other vegetables pair well with this dish?
Roasted sweet potatoes, asparagus, zucchini, or cherry tomatoes are excellent choices to complement the cod and sprouts.
- → How do I store leftovers?
Store the cod and Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain flavor and texture.
- → What are some healthy bases for this dish?
Quinoa, brown rice, cauliflower rice, or leafy greens like spinach or arugula work well as nutritious bases.
- → Can I bake the cod instead of pan-searing?
Absolutely! Bake at 375°F (190°C) for 12-15 minutes, or until the fish flakes easily with a fork.
- → How do I know the cod is cooked properly?
Cooked cod should flake easily with a fork and turn opaque in the center. Be careful not to overcook, as it may become rubbery.