Pin it
This hearty Lemon Garlic Butter Cod Bowl has become my weeknight dinner savior when I want something nutritious yet impressive. The combination of flaky cod bathed in zesty garlic butter alongside caramelized Brussels sprouts creates a restaurant-worthy meal that comes together with minimal effort.
I first created this recipe when trying to convince my Brussels sprouts-hating spouse to give them another chance. The combination with the buttery cod was so successful that it's now in our regular rotation even for dinner parties where guests always ask for the recipe.
Ingredients
- Cod fillets: Choose thick center cuts that feel firm to the touch for best results
- Butter: Use unsalted so you can control the seasoning level
- Olive oil: Adds fruity notes that complement the fish perfectly
- Garlic: Fresh cloves provide aromatic depth that powdered simply cannot match
- Lemon: Both juice and zest bring brightness that cuts through the richness
- Smoked paprika: Adds subtle smoky complexity without overpowering the delicate fish
- Brussels sprouts: Look for tight compact heads with vibrant green color
- Quinoa or rice: Provides a fluffy base to soak up all the delicious sauce
- Fresh parsley: Brightens the finished dish with color and herbaceous notes
Step-by-Step Instructions
- Roast the Brussels Sprouts:
- Preheat your oven to 400°F then halve the Brussels sprouts through the root end. Toss them with olive oil salt and pepper ensuring each piece is coated. Spread them in a single layer on a baking sheet making sure not to overcrowd. Roast for 20 to 25 minutes until the edges turn golden brown and crispy while the centers become tender.
- Prepare the Flavor Base:
- While the sprouts roast mix together melted butter olive oil minced garlic lemon juice lemon zest smoked paprika salt and pepper in a small bowl. Stir well to combine all ingredients into a fragrant sauce that will transform the cod. The warm butter will help bloom the garlic and paprika flavors.
- Cook the Cod:
- Pat the cod fillets completely dry with paper towels this is crucial for achieving a good sear. Generously brush both sides of the fish with the prepared butter mixture allowing the flavors to coat each fillet. Heat a skillet over medium high heat until hot then carefully add the cod. Sear for 2 to 3 minutes per side watching for a golden crust to form. The fish is done when it flakes easily with a fork.
- Assemble Your Bowls:
- Start with a base of fluffy cooked quinoa or rice divided among serving bowls. Arrange the roasted Brussels sprouts alongside then gently place a cod fillet on top. Drizzle any remaining butter sauce over everything and finish with a sprinkle of fresh parsley and extra lemon zest if desired.
Pin it
The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power after running out of regular paprika one night and substituting the smoked variety. That happy accident elevated the entire dish creating a subtle depth that makes everyone wonder what that special flavor is.
Perfect Pairings
This cod bowl pairs beautifully with a crisp Sauvignon Blanc or light Pinot Grigio that complements the lemony notes. For a non alcoholic option serve with sparkling water infused with cucumber and mint. The refreshing beverage cuts through the richness of the butter sauce while enhancing the bright lemon flavor.
Make It Ahead
You can prepare components of this meal in advance to make weeknight cooking even faster. Roast the Brussels sprouts and cook the quinoa up to two days ahead storing them separately in airtight containers in the refrigerator. The garlic lemon butter mixture can also be prepared a day ahead and kept refrigerated just bring it to room temperature before using. When ready to serve simply reheat the components and cook the fresh cod.
Ingredient Swaps
This recipe adapts beautifully to what you have on hand. Halibut tilapia or salmon work wonderfully in place of cod. No Brussels sprouts? Try broccoli cauliflower or asparagus roasted the same way. The quinoa can be swapped for farro brown rice or even cauliflower rice for a lower carb option. The flexible nature of this recipe makes it perfect for using seasonal ingredients or pantry staples.
Pin it
Frequently Asked Questions
- → How do I ensure the cod stays flaky?
Pat the cod fillets dry before cooking and avoid overcooking. Sear for 2-3 minutes per side or until opaque and flaky.
- → Can I substitute Brussels sprouts?
Yes, try roasted broccoli, asparagus, or green beans as tasty alternatives to Brussels sprouts.
- → What if I don’t have quinoa?
You can easily substitute with rice, couscous, or even mashed potatoes as a base for the bowls.
- → Can I make the dish spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the garlic butter mixture for extra heat.
- → Which other fish works for this dish?
Any firm, white fish such as halibut, haddock, or tilapia can be used instead of cod.