I recently tried making Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe, and let me tell you—it was a game-changer! The cod turned out perfectly flaky, while the garlic butter sauce added a rich, zesty flavor that just melts in your mouth.

Pairing it with roasted Brussels sprouts and a bed of fluffy quinoa made the meal feel wholesome and satisfying. I love how easy it is to throw together on a busy weeknight, yet it feels like a special treat.

Honestly, this dish has quickly become a favorite in my kitchen. You can also enjoy similar roasted vegetables in this One Pan Greek Vegetables Recipe.

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe

Ingredients

To make this recipe shine, choosing fresh, high-quality ingredients is key. Here’s what I use:

4 cod fillets – fresh cod works best for flaky, tender fish. Avoid frozen unless thawed properly.
2 tablespoons butter, melted – adds richness; I prefer unsalted so I can control seasoning.
2 tablespoons olive oil – for sautéing and roasting; extra virgin gives the best flavor.
4 cloves garlic, minced – fresh garlic is essential; skip pre-minced for the best aroma.
1 lemon, juiced and zested – provides bright citrus flavor; zest adds depth.
1 teaspoon smoked paprika – enhances the fish with a subtle smoky undertone.
Salt and pepper, to taste – essential seasonings to balance flavors.
1 pound Brussels sprouts, halved – fresh, firm sprouts roast better than frozen.
1 cup cooked quinoa or rice – a light base to soak up all the flavors.
Fresh parsley, chopped – optional garnish for a pop of color and freshness.

Note: several

Variations

I love experimenting with this recipe, and there are plenty of ways to make it your own:

Dairy-free: swap butter for a plant-based margarine or olive oil.
Low-carb: serve over cauliflower rice instead of quinoa or rice.
Spicy twist: sprinkle a pinch of red pepper flakes into the garlic butter mixture.
Herb boost: add fresh thyme or dill to enhance flavor complexity.
Fish swap: try halibut, tilapia, or haddock if cod isn’t available. You might also enjoy the light, flavorful Mediterranean Chickpea Feta Wrap Recipe as a vegetarian-friendly option.

Cooking Time

Here’s a quick breakdown of how long this recipe takes:

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

I find having the right tools makes this recipe so much easier:

Measuring cups and spoons – for precise ingredient portions.
Mixing bowls – to whisk together the garlic butter sauce.
Garlic mincer – for perfectly minced garlic without fuss.
Citrus juicer – makes juicing lemons effortless.
Herb chopper or scissors – to quickly chop parsley for garnish.
Baking sheet – for roasting Brussels sprouts evenly.
Grater or microplane – for zesting lemon or grating additional garlic.

How to Make Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe

Roast the Brussels Sprouts

I start by preheating the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20–25 minutes until golden and tender, stirring halfway for even caramelization.

Prepare the Garlic Butter Sauce

While the sprouts roast, I pat the cod fillets dry with a paper towel to ensure they sear properly. Then, I mix melted butter, olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper in a small bowl. The aroma at this stage is irresistible!

Cook the Cod

Next, I heat a skillet over medium-high heat and brush the cod fillets generously with the garlic butter mixture. Searing them for 2–3 minutes on each side locks in the flavor and creates a beautiful golden crust. I make sure the fish is cooked through but still tender and flaky.

Assemble the Bowls

Finally, I assemble the bowls starting with a base of cooked quinoa or rice. I add the roasted Brussels sprouts and top with the cod fillets. A sprinkle of fresh parsley and extra lemon zest finishes the dish, making it look as good as it tastes.

Additional Tips for Making this Recipe Better

Over multiple tries, I discovered a few tricks that make this dish even more amazing:

I always use fresh cod instead of frozen for the best texture.
Let the Brussels sprouts roast until slightly caramelized; it brings out their natural sweetness.
I brush the garlic butter sauce generously—don’t skimp, it’s where the flavor shines.
Adding lemon zest at the end brightens the whole dish.
If I want extra flavor, I add a dash of white wine to the skillet while cooking the cod.

How to Serve Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

I like to serve these bowls warm for maximum flavor. They look beautiful on a white plate or in deep bowls to highlight the colors of the fish and Brussels sprouts. I often garnish with extra parsley and a thin lemon slice for presentation. For sides, a simple green salad or roasted sweet potatoes pairs perfectly.

Nutritional Information

Here’s a quick snapshot of the nutritional benefits:

Calories: ~350 per serving – a light yet satisfying meal.
Protein: 28g – the cod provides a high-quality protein boost.
Carbohydrates: 20g – mostly from quinoa or rice, keeping it wholesome.
Fat: 15g – from butter and olive oil, contributing to flavor and satiety.

Make Ahead and Storage

Storing: I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually develop more overnight.

Freezing: While I don’t recommend freezing cooked Brussels sprouts (they lose texture), the cod and quinoa can be frozen separately for up to 2 months.

Reheating: I gently reheat in a skillet or oven rather than the microwave to keep the cod tender and Brussels sprouts crisp.

Why You’ll Love This Recipe

This recipe has become a go-to in my kitchen for so many reasons:

Quick and easy: Ready in 40 minutes, perfect for weeknights.
Flavor-packed: Garlic butter and lemon create a tangy, savory punch.
Healthy: Lean protein, fiber-rich vegetables, and a light grain base.
Customizable: Swap fish, grains, or spices to suit your preferences.
Visually appealing: Bright colors and fresh garnishes make it Instagram-worthy.

This Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts recipe is wholesome, flavorful, and flexible. Whether you’re cooking for family or impressing guests, it’s a dish that brings joy and nourishment in every bite.

Ash Tyrrell