This Lemon Garlic Butter Cod is fresh and zesty, perfect for a quick dinner! Paired with roasted Brussels sprouts, it’s a colorful and tasty dish that even picky eaters might love.
The buttery sauce is easy to make, and I love how the flavors come alive. Plus, who doesn’t enjoy crispy Brussels sprouts? It feels great to eat something healthy and delicious at the same time!
Key Ingredients & Substitutions
Cod: Cod is mild and flaky, making it perfect for this recipe. If you’re looking for alternatives, you can use halibut, tilapia, or salmon. They’re all great fish that will still taste delicious with the lemon garlic butter sauce.
Brussels Sprouts: Fresh Brussels sprouts are ideal due to their crispy texture. If you can’t find them, feel free to swap in broccoli or green beans. Both will still roast nicely and absorb the flavors.
Butter: Unsalted butter is used here for better control of seasoning. If you’re dairy-free, you could substitute with olive oil or a vegan butter alternative—both work well for that rich flavor.
Garlic: Fresh garlic elevates the taste, but if you’re in a pinch, garlic powder works too. Use about 1/4 teaspoon of garlic powder for a quick switch. I love adding more garlic for an extra punch!
Pasta or Quinoa: While rice or quinoa is suggested, I sometimes use couscous for a different texture. It cooks quickly and complements the fish nicely!
How Do You Get Perfectly Roasted Brussels Sprouts?
Roasting Brussels sprouts can be a game-changer! To achieve that crispy exterior and tender interior, it’s all about choosing the right temperature and technique:
- Start with a hot oven (400°F), allowing those sprouts to brown well.
- Make sure to cut them in half to create more surface area for roasting.
- Don’t crowd the baking sheet; give them space to breathe for even cooking.
- Turn them halfway through to ensure every side gets crispy.
These tips will help bring out the natural sweetness and flavor of Brussels sprouts, making them a perfect side for your cod!
Lemon Garlic Butter Cod with Roasted Brussels Sprouts Bowl
Ingredients You’ll Need:
For the Cod and Sauce:
- 4 cod fillets (about 6 oz each)
- Salt and pepper, to taste
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 tsp dried parsley or 1 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
For the Roasted Brussels Sprouts:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil, divided
For Serving:
- Cooked rice or quinoa (about 2 cups)
- Lemon wedges, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of cooking time, so you can have a delicious dinner on the table in around 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 400°F (200°C). This is the perfect temperature for roasting and getting those Brussels sprouts crispy!
2. Roast the Brussels Sprouts:
Toss the cleaned and halved Brussels sprouts with 1 tablespoon of olive oil, a pinch of salt, and some pepper. Spread them out on a lined baking sheet in a single layer. Roast them in the oven for 20-25 minutes, turning them halfway through to get that lovely crispiness on all sides.
3. Prepare the Cod:
While the Brussels sprouts are roasting, season your cod fillets with salt and pepper on both sides. This adds great flavor!
4. Cook the Cod:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Once hot, gently place the cod fillets in the pan. Cook for about 3-4 minutes on each side until the fish is opaque and easily flakes with a fork. Once done, transfer the cod to a plate and keep it warm.
5. Make the Lemon Garlic Butter Sauce:
In the same skillet, lower the heat to low. Add the butter and let it melt. Once melted, add the minced garlic and cook for around 1 minute, just until it’s fragrant (be careful not to let it brown!).
6. Add Lemon and Parsley:
Stir in the lemon zest, lemon juice, chopped parsley, and red pepper flakes (if using). Remove from heat. Your sauce is now ready!
7. Assemble the Bowls:
To put it all together, start by dividing the cooked rice or quinoa into serving bowls. Top each bowl with a generous portion of roasted Brussels sprouts and a cod fillet.
8. Drizzle the Sauce:
Pour that delicious lemon garlic butter sauce over the cod and Brussels sprouts. Don’t be shy—be generous!
9. Garnish and Serve:
Finish by garnishing with lemon wedges and additional parsley if you like. Serve warm and enjoy your bright, flavorful, and wholesome meal!
Enjoy your meal! It’s a fresh and tasty dish that’s sure to impress!
FAQ: Lemon Garlic Butter Cod with Roasted Brussels Sprouts Bowl
Can I Use Frozen Cod for This Recipe?
Yes, you can use frozen cod! Just make sure to thaw it completely before cooking. The best way is to leave it in the fridge overnight or place the sealed fish in cold water for quicker thawing. Pat it dry before seasoning and cooking to achieve a nice sear.
How Can I Make This Recipe Dairy-Free?
To make this recipe dairy-free, substitute the unsalted butter with an equal amount of olive oil or a dairy-free butter alternative. This will still give you a delicious flavor without the dairy!
Can I Prepare the Brussels Sprouts in Advance?
Absolutely! You can trim and halve the Brussels sprouts a day ahead of time. Store them in an airtight container in the fridge. Just toss them with olive oil and seasonings right before roasting to ensure they stay fresh.
What Can I Use Instead of Quinoa or Rice?
If you’re looking for alternatives to quinoa or rice, you can serve this dish over couscous, farro, or even a bed of mixed greens for a lighter meal. Each option will pair beautifully with the lemon garlic butter sauce!
