Description of this recipe:
These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts present a delightful combination of flavors and textures. The tender, flaky cod is perfectly seasoned and paired with crisp-tender Brussels sprouts, all brought together by a rich and zesty lemon garlic butter sauce. This dish not only looks beautiful on the plate but also bursts with freshness and health benefits.
Why you will love this recipe:
This recipe is a fantastic choice for anyone looking for a quick, healthy, and delicious meal. It’s simple enough for a weeknight dinner but elegant enough to impress guests. The bright flavors of lemon and garlic elevate the dish, while the Brussels sprouts add a satisfying crunch. Plus, it’s packed with protein and nutrients, making it a wholesome option for any diet.
Introduction
If you’re searching for a dish that embodies the essence of comfort food while remaining light and nutritious, look no further than these Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts. This recipe is a celebration of fresh ingredients and simple cooking techniques that yield maximum flavor. The cod is the star of the show, providing a mild, flaky base that absorbs the delightful garlic and lemon notes from the sauce. The roasted Brussels sprouts add a wonderful depth of flavor and a satisfying crunch that pairs beautifully with the buttery fish. Whether you’re cooking for yourself or entertaining friends, this dish is sure to please.
Ingredients:
For the Cod:
- 1 pound cod fillets, cut into 4 pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For the Lemon Garlic Butter Sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Preparation:
Step 1: Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the Brussels sprouts, allowing them to become tender and slightly caramelized.
Step 2: In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and pepper. Ensure that the sprouts are evenly coated with the seasoning.
Step 3: Spread the Brussels sprouts in a single layer on a baking sheet. This helps them roast evenly and develop a lovely golden-brown color. Roast in the preheated oven for 20-25 minutes, or until they are tender-crisp and slightly charred.
Step 4: While the Brussels sprouts are roasting, season the cod fillets. In a separate bowl, combine the cod with 2 tablespoons of olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Mix gently to coat the fillets without breaking them apart.
Step 5: Heat a large skillet over medium-high heat. Add the seasoned cod fillets and cook for about 3-4 minutes on each side, or until they are opaque and flake easily with a fork. This quick cooking method ensures the fish remains moist and flavorful.
Step 6: To prepare the Lemon Garlic Butter Sauce, melt 4 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the lemon juice, chopped parsley, salt, and pepper. Allow the sauce to simmer gently for a minute to meld the flavors.
Step 7: To assemble your bowls, divide the roasted Brussels sprouts among serving bowls. Top each bowl with the cooked cod fillets and drizzle generously with the lemon garlic butter sauce.
Serving Suggestions:
These Lemon Garlic Butter Cod Bowls are delicious on their own, but you can elevate the meal by serving them with a side of fluffy quinoa or aromatic jasmine rice. A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette would complement the dish beautifully. For an extra touch, consider adding sliced avocado or a sprinkle of feta cheese for creaminess.
Tips:
- Feel free to substitute the cod with other types of white fish, such as halibut or tilapia, depending on your preference and availability.
- For a bit of heat, add a pinch of red pepper flakes to the seasoning mix for the cod or the Brussels sprouts.
- Make sure to keep an eye on the Brussels sprouts as they roast; you want them crispy but not burnt.
- If you have leftover lemon garlic butter sauce, it can be used as a dressing for steamed vegetables or drizzled over grilled chicken.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (per serving):
- Calories: 350
- Protein: 30g
- Sodium: 400mg
Conclusion
These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a delightful way to enjoy a healthy, flavorful meal that’s quick to prepare and satisfying to eat. With a beautiful presentation and vibrant flavors, this dish is perfect for any occasion, whether it’s a casual weeknight dinner or a special gathering with friends and family. The combination of tender cod, crunchy Brussels sprouts, and zesty butter sauce creates a harmonious balance that will have everyone asking for seconds.
Questions and Answers about this recipe:
- Can I use frozen cod for this recipe?
Yes, you can use frozen cod. Just make sure to thaw it completely before cooking to ensure even cooking. - What can I substitute for Brussels sprouts if I don’t like them?
You can substitute Brussels sprouts with broccoli florets, green beans, or asparagus for a similar roasted vegetable experience. - How do I know when the cod is cooked through?
The cod is cooked when it is opaque and flakes easily with a fork. An internal temperature of 145°F (63°C) is recommended. - Can I make the lemon garlic butter sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator. Just reheat it gently before serving. - What wine pairs well with this dish?
A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the flavors of the cod and lemon garlic butter sauce beautifully.
