Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

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Table of Contents

  1. Introduction
  2. Why You’ll Love This Dish
  3. Ingredients & Nutrition Boost
  4. Step-by-Step Cooking Guide
  5. Pro Tips & Insights
  6. Flavor & Texture Breakdown
  7. Variations to Try
  8. What to Serve It With
  9. Storage & Reheating Tips
  10. Common Pitfalls
  11. Conclusion
  12. FAQs

1. Introduction

Craving a dish that’s fresh, fast, and full of flavor? These Lemon Garlic Butter Cod Bowls combine flaky cod and roasted Brussels sprouts over quinoa, all coated in a lemon-garlic butter sauce. Simple ingredients come together beautifully, delivering a satisfying meal that’s elegant but easy enough for weeknight dinners.

2. Why You’ll Love This Dish

  • Balanced nutrition – Lean protein from cod, fiber from quinoa, vitamins from Brussels sprouts
  • Quick and convenient – From prep to plate in around 40 minutes Instagram+9northeastnosh.com+9X+9
  • Flavorful classic – Tangy lemon and garlic meet buttery richness
  • Diet-friendly – Low-carb, gluten-free, and easily adjustable for keto or dairy-free lifestyles

3. Ingredients & Nutrition Boost

Here’s a snapshot of what you’ll need and why it matters:

IngredientRoleBenefit / Substitution
Cod fillets (4 pcs)Lean, flaky proteinUse haddock or pollock if unavailable Facebooknortheastnosh.com+1Pinterest+1
Brussels sprouts (1 lb)Nutty, caramelized texture
Quinoa or rice (1 cup cooked)Nutty base for bowlsUse rice for grain-free option
Butter + Olive OilSauce base and roast surfaceOlive oil swaps with dairy-free option
Garlic (4 cloves)Aromatic backboneGarlic powder can be used
Lemon (juice + zest)Brightens the dishLime juice with orange zest works too
Smoked paprikaAdds depth and colorPaprika only is fine
Parsley garnishFresh, herbal finishSwap with cilantro or basil

4. Step-by-Step Cooking Guide

  1. Roast the Brussels sprouts: Preheat to 400°F. Toss sprouts with olive oil, salt, and pepper; bake 20–25 minutes until golden X+2Instagram+2theguardian.com+2
  2. Prep the cod: Pat dry. In a bowl, whisk melted butter, oil, garlic, lemon juice, zest, paprika, salt, and pepper Facebook+3northeastnosh.com+3Pinterest+3
  3. Sear the cod: Heat skillet over medium-high, sear each fillet 2–3 minutes per side until golden.
  4. Assemble the bowls: Divide quinoa among bowls; top with roasted sprouts and cod. Spoon lemon garlic butter over everything. Garnish with parsley and extra lemon zest.

5. Pro Tips & Insights

  • Dry the cod thoroughly to ensure a golden sear.
  • Don’t skip zest—it provides essential lemon flavor.
  • Quinoa cooks faster than rice—if time-crunched, choose that option.
  • Heat control matters: Medium-high for cod keeps texture flaky without drying.

6. Flavor & Texture Breakdow

  • Cod: Flaky and mild, infused with garlic and citrus
  • Brussels sprouts: Crisp-tender with nutty caramel tones
  • Quinoa bowl base: Mild, earthy grain that complements other flavors
  • Sauce: Rich, buttery, zesty, and aromatic

Every bite blends creamy, crisp, fresh, and savory notes for a well-rounded experience.

7. Variations to Try

  • Dairy-free: Use olive oil instead of butter
  • Lighter: Serve without grains and add greens
  • Spicy touch: Add red pepper flakes to butter sauce
  • Herb swap: Swap parsley for fresh dill or basil

8. What to Serve It With

  • A green salad with lemon vinaigrette
  • Crusty bread or garlic toast
  • White wine like Sauvignon Blanc or Chardonnay for a fresh pairing

9. Storage & Reheating Tips

  • Refrigerator: Store in airtight containers up to 3 days.
  • Reheat gently: Warm in skillet, adding a splash of water or butter to refresh.
  • Bowls: Store components separately to preserve texture.

10. Common Pitfalls

  • ❌ Skipping leaf trimming – stems can be bitter
  • ❌ Using too-high heat – lemon garlic sauce can burn
  • ❌ Overcrowding sprouts – they’ll steam instead of roast

11. Conclusion

These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts offer bright flavor, healthy ingredients, and fast prep—all perfect for a delicious, balanced weeknight meal. Try it tonight and feel good about eating fresh and flavorful.

12. FAQs

Can I use frozen cod?
Yes—just thaw, pat dry, and proceed as directed.

Is quinoa necessary?
No—rice or even greens work well instead.

Make it ahead?
You can roast sprouts and cook grains early. Reheat and finish cod fresh.