Lemon Garlic Butter Cod Bowls (Print Version)
# Ingredients:
→ For the Cod
01 -
Fresh cod fillets (boneless and skinless)
02 -
2 tablespoons lemon juice
03 -
1 teaspoon lemon zest
04 -
3-4 cloves of garlic, minced
05 -
2 tablespoons unsalted butter, melted
06 -
Fresh parsley, chopped
07 -
Salt and freshly ground black pepper to taste
→ For the Roasted Brussels Sprouts
08 -
2 cups Brussels sprouts, trimmed and halved
09 -
1 tablespoon olive oil
10 -
1 teaspoon garlic powder
11 -
1 teaspoon lemon zest
12 -
A pinch of salt and pepper
→ Optional Additions
13 -
Quinoa or brown rice as a base
14 -
Cherry tomatoes or other seasonal vegetables
# Instructions:
01 -
Rinse and pat dry the cod fillets with a paper towel. In a small bowl, mix lemon juice, minced garlic, melted butter, and a pinch of salt. Brush the cod with the mixture generously, ensuring it’s coated evenly. Heat a non-stick pan over medium heat or preheat the oven to 190°C. Cook the cod until it flakes easily with a fork, about 4-5 minutes per side on the stovetop or 12-15 minutes in the oven.
02 -
Preheat your oven to 200°C. Toss the halved Brussels sprouts with olive oil, garlic powder, lemon zest, and seasoning. Spread them evenly on a baking sheet lined with parchment paper. Roast for 18-20 minutes, shaking the pan halfway through to ensure even browning.
03 -
Begin with your chosen base (quinoa, rice, or greens). Layer the flaky lemon garlic butter cod on top. Add the roasted Brussels sprouts around the bowl. Drizzle any remaining butter sauce over the top and garnish with fresh parsley.
# Notes:
01 -
Avoid overcooking the cod as it can become rubbery. Cook just until it flakes easily with a fork.
02 -
For extra depth of flavor, add fresh herbs like dill or thyme to the butter sauce mixture.