Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

There’s something deeply comforting about a meal that comes together effortlessly yet tastes like it was crafted with love. This Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts recipe is one of those gems—bright, buttery, and packed with flavor, yet simple enough for a busy weeknight. I first stumbled upon this combination during a chilly evening when I craved something light but satisfying, and now it’s a regular in our rotation. The tender cod, kissed with lemon and garlic, pairs perfectly with caramelized Brussels sprouts, making every bite a little celebration of fresh, vibrant ingredients.

Ingredients You’ll Need

Gathering the right ingredients is half the magic here. Here’s what you’ll need to bring this dish to life:

• Fresh cod fillets – Look for thick, firm pieces with a mild ocean scent. If cod isn’t available, haddock or halibut work beautifully too.
• Brussels sprouts – Trimmed and halved, these little cabbages roast into crispy, golden perfection.
• Butter – Unsalted, so you can control the seasoning. It melts into a luscious sauce for the fish.
• Garlic – Freshly minced, because powdered garlic just won’t do justice to this dish.
• Lemon – Both zest and juice for that bright, citrusy punch.
• Olive oil – A good drizzle for roasting the sprouts and keeping the fish moist.
• Salt & black pepper – Simple, but essential for layering flavor.
• Fresh parsley – A sprinkle at the end adds a pop of color and freshness.

Step-by-Step Instructions

Let’s walk through this recipe together—it’s as easy as it is delicious!

1. Prep the Brussels sprouts: Toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast at 400°F for about 20 minutes, flipping halfway, until they’re crispy and caramelized.
2. Season the cod: Pat the fillets dry (this ensures a nice sear) and season both sides with salt and pepper.
3. Cook the fish: In a skillet, melt butter over medium heat. Add minced garlic and sauté just until fragrant—about 30 seconds. Add the cod and cook for 3–4 minutes per side, depending on thickness.
4. Finish with lemon: Squeeze fresh lemon juice over the fish in the last minute of cooking, and sprinkle with zest for extra brightness.
5. Assemble your bowls: Fluff a bed of quinoa or rice, top with roasted Brussels sprouts, and place the cod on top. Drizzle with any remaining garlic butter from the pan and garnish with chopped parsley.

Tip: Don’t overcrowd the pan when cooking the fish—give each fillet space to develop a golden crust. And if your Brussels sprouts are large, quarter them for even roasting!

Pro Tips, Variations, and Substitutions

This Lemon Garlic Butter Cod Bowls recipe is wonderfully versatile, so don’t be afraid to make it your own! Here are a few ideas to customize it:

• Fish Swap: If cod isn’t available, try this with halibut, haddock, or even salmon for a richer flavor.
• Veggie Variations: Not a fan of Brussels sprouts? Swap them for roasted asparagus, broccoli, or zucchini.
• Extra Zing: Add a sprinkle of red pepper flakes to the garlic butter sauce for a little kick.
• Herb Boost: Fresh parsley, dill, or thyme make a bright finishing touch.

What to Serve It With

These bowls are hearty enough to stand alone, but if you’d like to round out the meal, here are a few delicious pairings:

• A simple arugula salad with lemon vinaigrette
• Garlicky quinoa or fluffy jasmine rice
• Crusty bread to soak up that buttery sauce
• A crisp white wine like Sauvignon Blanc or Pinot Grigio

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your cod bowls tasting fresh:

• Storage: Keep in an airtight container in the fridge for up to 2 days.
• Reheating: Gently warm in the oven at 300°F (150°C) for about 10 minutes to avoid overcooking the fish. A quick zap in the microwave works too, but the texture may soften.
• Freezing: While possible, the Brussels sprouts may become a bit mushy. If freezing, store without the sauce and add fresh lemon butter when reheating.

Frequently Asked Questions

Can I use frozen cod for this recipe?
Absolutely! Just thaw it completely in the fridge overnight and pat it dry before cooking to ensure a nice sear.

How do I prevent the Brussels sprouts from getting soggy?
Make sure they’re spread in a single layer on the baking sheet and not overcrowded. Roasting at a high temperature (400°F/200°C) helps them crisp up beautifully.

Is there a dairy-free alternative to butter?
Yes! Olive oil or a plant-based butter substitute will work well—just adjust the seasoning to taste.

Can I make this ahead for meal prep?
Definitely! Roast the Brussels sprouts and prepare the sauce in advance, then cook the cod fresh when ready to serve for the best texture.

Final Thoughts

There’s something so comforting about a meal that’s both nourishing and full of flavor, and these Lemon Garlic Butter Cod Bowls deliver just that. Whether you’re cooking for a weeknight dinner or impressing guests, this dish is sure to become a favorite. The bright citrus, rich butter, and crispy Brussels sprouts come together in perfect harmony—simple, wholesome, and utterly delicious. Enjoy every bite!