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Delicious Lemon Garlic Butter Cod served with crispy Brussels sprouts in a bowl.

Lemon Garlic Butter Cod Bowls

A delightful dish featuring flaky cod fillets paired with crispy roasted Brussels sprouts, enhanced by a flavorful lemon garlic butter sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cod
  • 4 pieces Cod Fillets (4, 6 oz each) Fresh cod turns flaky and tender.
  • 4 tablespoons Unsalted Butter Adds richness and promotes browning.
  • 2 cloves Garlic, minced Fresh garlic preferred; can substitute with garlic powder.
  • 1 piece Lemon, juiced and zested Citrus brightness balances richness; lime is a good alternative.
  • to taste Salt and Pepper Essential for seasoning to enhance flavors.
For the Brussels Sprouts
  • 1 pound Brussels Sprouts, halved Provides a lovely crunch; can substitute with green beans.
  • 2 tablespoons Olive Oil Helps with roasting; grapeseed oil works well too.
  • 1 teaspoon Garlic Powder Easy way to infuse flavor; fresh garlic can also be used.
  • to taste Salt and Pepper Essential for simplicity and flavor.

Method
 

Preparing Brussels Sprouts
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper until evenly coated.
  3. Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until golden brown and crispy, stirring halfway through.
Cooking the Cod
  1. While the Brussels sprouts are roasting, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  2. Add the cod fillets to the skillet, seasoning with lemon juice, zest, salt, and pepper. Cook for 4-5 minutes on each side, or until the fish flakes easily with a fork.
  3. Once cooked, remove the cod from the skillet and let it rest for a minute.
Serving
  1. To serve, place a cod fillet in a bowl, top with roasted Brussels sprouts, and drizzle with any remaining lemon garlic butter from the skillet.

Notes

Serve warm, garnished with fresh parsley or lemon zest. Pair with quinoa or a green salad for a complete meal. Store leftovers in an airtight container and reheat gently.