Lemon Garlic Butter Cod Bowls

This hearty lemon garlic butter cod bowl combines perfectly flaky fish with caramelized Brussels sprouts for a nutritious yet indulgent meal. The bright citrus notes perfectly complement the mild cod while roasted Brussels sprouts add wonderful texture and depth to every bite.

I first created this recipe when trying to convince my seafood hesitant husband to enjoy more fish. The buttery lemon garlic sauce won him over immediately and now it's in our regular dinner rotation even the kids clean their plates.

Ingredients

• Fresh cod fillets: Select thick center cut pieces for even cooking and better presentation
• Fresh lemon juice and zest: Use fresh lemons rather than bottled juice for brightest flavor
• Minced garlic: Choose firm bulbs with tight skin for the most aromatic experience
• Unsalted butter: Allows you to control the salt level in the final dish
• Fresh parsley: Adds a pop of color and fresh herbaceous notes
• Brussels sprouts: Look for firm bright green sprouts with tightly packed leaves
• Olive oil: A quality extra virgin olive oil makes a difference in the roasted vegetable flavor
• Garlic powder: Provides even distribution of garlic flavor throughout the sprouts
• Salt and pepper: Freshly ground black pepper makes a noticeable difference

Step-by-Step Instructions

Prepare the Brussels sprouts:

Preheat your oven to 400°F while you trim and halve the Brussels sprouts. Toss them thoroughly with olive oil garlic powder lemon zest salt and pepper until each piece is evenly coated. Spread them in a single layer on a parchment lined baking sheet ensuring no pieces are touching for maximum browning. Roast for 18 to 20 minutes until the edges are deeply caramelized and the centers are tender.

Make the lemon garlic butter sauce:

While the sprouts roast combine melted butter with freshly squeezed lemon juice minced garlic lemon zest and a pinch of salt in a small bowl. Whisk thoroughly to create an emulsified sauce that will coat the fish beautifully. The warm butter helps bloom the garlic flavor while the acid from the lemon creates a perfect balance.

Cook the cod:

Pat the cod fillets completely dry with paper towels this ensures proper browning. Season both sides with salt and pepper. Heat a nonstick pan over medium heat until hot but not smoking. Add a small amount of the butter sauce to the pan then place the cod fillets in carefully. Cook for 4 to 5 minutes on the first side until golden then flip gently and cook an additional 3 to 4 minutes until the fish flakes easily with a fork but remains moist.

Assemble the bowls:

Start with your chosen base in each bowl whether it's fluffy quinoa hearty brown rice or fresh greens. Place a perfectly cooked cod fillet in the center then arrange the caramelized Brussels sprouts around it. Drizzle everything generously with the remaining lemon garlic butter sauce and finish with a shower of fresh parsley.

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My absolute favorite part of this recipe is the moment when the garlic hits the warm butter creating an aroma that fills the kitchen with anticipation. My grandmother always said you can tell a good fish dish by how it smells while cooking and this one never disappoints. The lemon brightness cuts through the richness making each bite perfectly balanced.

Storage and Meal Prep

While fish dishes are best enjoyed fresh you can prepare components ahead of time to streamline your cooking process. Roast the Brussels sprouts up to two days in advance and store them in an airtight container in the refrigerator. Simply reheat them in a hot oven for 5 minutes before serving. The lemon garlic butter sauce can also be made ahead and refrigerated just warm it gently before using. If you have leftovers store components separately and reheat the fish gently to prevent drying it out.

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Perfect Pairings

This cod bowl pairs beautifully with a crisp white wine like Sauvignon Blanc or an unoaked Chardonnay. The bright acidity in these wines complements the lemon garlic flavors while cutting through the richness of the butter. For a nonalcoholic option try sparkling water with a squeeze of fresh lemon and a sprig of mint. A simple side salad with a light vinaigrette also works wonderfully to round out the meal providing refreshing contrast to the warm bowl components.

Adapting for Dietary Needs

This versatile recipe easily accommodates various dietary requirements. For dairy-free diners substitute the butter with olive oil or a plant-based butter alternative the lemon and garlic will still provide ample flavor. If cod isn't available or within budget other white fish like haddock pollock or tilapia work beautifully though cooking times may vary slightly depending on thickness. For a completely plantbased version consider substituting the cod with thick slices of roasted cauliflower steak brushed with the same lemon garlic sauce. The Brussels sprouts remain a constant delicious element regardless of other substitutions.

Frequently Asked Questions

→ How do you keep cod from falling apart when cooking?

Ensure the fillets are dry before cooking, use a non-stick pan, and handle them gently with a spatula. Use medium heat to cook evenly without overcooking.

→ What pairs well with lemon garlic butter cod?

Quinoa, rice, or greens make excellent bases. For sides, try roasted sweet potatoes, a fresh garden salad, or creamy mashed potatoes.

→ How do you make roasted Brussels sprouts crispy?

Toss the sprouts in olive oil, spread them evenly on a baking sheet without overcrowding, and roast at high heat, shaking the pan halfway through.

→ Can you substitute cod with other fish?

Yes, salmon, halibut, or tilapia work well as substitutes and offer different flavor profiles while complementing the dish.

→ What is the best way to store leftovers?

Store the cod and Brussels sprouts in an airtight container and refrigerate for up to 2-3 days. Reheat gently to avoid overcooking.