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In the world of home cooking, finding the perfect balance between delicious and healthy can often feel like a daunting task. However, the Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts presents an inviting solution that is both flavorful and nutritious. This dish not only tantalizes the taste buds but also nourishes the body, making it an excellent choice for those seeking a wholesome meal without sacrificing flavor.

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Discover a delicious and healthy dinner option with these Lemon Garlic Butter Cod Bowls topped with roasted Brussels sprouts! This easy recipe combines flaky cod fillets cooked in a zesty garlic butter sauce with crispy Brussels sprouts, creamy avocado, and fresh cherry tomatoes. Perfectly served over fluffy quinoa or rice, it's a meal packed with flavor and nutrition. Ready in just 45 minutes, this dish is sure to impress! Try it out tonight!
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Ingredients
  

For the Cod:

4 cod fillets (about 6 ounces each)

4 tablespoons unsalted butter

3 garlic cloves, minced

Juice and zest of 1 lemon

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped (for garnish)

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

For the Bowls:

2 cups cooked quinoa or rice

1 avocado, sliced

1 cup cherry tomatoes, halved

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Brussels Sprouts:

      - In a large bowl, combine the halved Brussels sprouts, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until the Brussels sprouts are evenly coated.

        - Spread them out in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.

          Make the Lemon Garlic Butter:

            - While the Brussels sprouts are roasting, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Remove from heat and stir in the lemon juice, zest, salt, and pepper.

              Cook the Cod:

                - In a large skillet over medium-high heat, add the cod fillets. Cook for about 3-4 minutes on each side until golden brown and cooked through, basting with the lemon garlic butter sauce. Make sure the fish flakes easily with a fork.

                  Assemble the Bowls:

                    - In serving bowls, layer the cooked quinoa or rice at the bottom. Top with the roasted Brussels sprouts, followed by the cod fillets, and then add sliced avocado and cherry tomatoes.

                      Garnish and Serve:

                        - Drizzle the remaining lemon garlic butter over the top, garnish with chopped parsley, and serve with lemon wedges on the side.

                          Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4