Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

 Ingredients

For the Roasted Brussels Sprouts

• 2 cups Brussels sprouts, halved

• 2 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp paprika

• Salt & black pepper to taste

For the Lemon Garlic Butter Cod

• 450g (1 lb) cod fillets

• 3 tbsp butter

• 3 cloves garlic, minced

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• ½ tsp paprika

• ½ tsp chili flakes (optional)

• Salt & pepper to taste

• 1 tbsp chopped parsley

For the Bowls

• Cooked rice OR quinoa

• Lemon wedges

• Extra parsley for garnish

 Instructions

1. Roast the Brussels Sprouts

1. Preheat oven to 220°C (425°F).

2. Toss Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper.

3. Spread on a baking tray and roast 20–25 minutes until crispy and golden.

2. Cook the Lemon Garlic Butter Cod

1. Pat cod dry and season both sides with salt, pepper, paprika.

2. Heat a pan on medium heat. Add butter.

3. Add minced garlic and cook for 30 seconds.

4. Add cod fillets and cook 3–4 minutes per side, until flaky.

5. Add lemon juice + zest and spoon the sauce over the fish.

6. Sprinkle fresh parsley.

3. Assemble the Bowls

1. Add cooked rice or quinoa to your bowl.

2. Top with roasted Brussels sprouts.

3. Add lemon garlic butter cod.

4. Spoon extra buttery lemon sauce over everything.

5. Garnish with lemon wedges & parsley.

 Q&A 

Q1: Can I use frozen cod?

Yes! Just thaw fully and pat dry before cooking to avoid excess moisture.

Q2: What can I use instead of cod?

• Salmon

• Tilapia

• Halibut

• Basa
  Anything mild and flaky works great.

Q3: Can I make it low-carb?

Yes — swap rice with cauliflower rice or zoodles.

Q4: What can I add to make the bowl more filling?

• Avocado

• Roasted sweet potatoes

• Chickpeas

• Boiled eggs

Q5: How do I keep cod from breaking apart?

• Use medium heat

• Don’t flip too early

• Pat dry before seasoning

• Use a non-stick pan.