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Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe
Ash Tyrrell

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts Recipe

I recently tried making Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts, 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.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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!
  3. 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.
  4. 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.

Notes

  • 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.