Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a light, flavorful, and satisfying meal that comes together quickly and delivers on taste and nutrition. Flaky cod is pan-seared in a zesty lemon garlic butter sauce, paired with caramelized Brussels sprouts and served over rice or grains for a balanced, nourishing bowl that’s perfect for lunch or dinner.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cod:
cod fillets (fresh or thawed)unsalted buttergarlic cloves (minced)lemon juicelemon zestsaltblack pepperolive oil
For the Brussels sprouts:
Brussels sprouts (halved)olive oilsaltblack peppergarlic powderpaprika
For the bowls:
cooked rice, quinoa, or couscousfresh parsley or dill (optional)lemon wedges (for serving)
directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss Brussels sprouts with olive oil, salt, pepper, garlic powder, and paprika. Spread in a single layer on the baking sheet and roast for 20–25 minutes, stirring halfway, until golden and crispy.
While sprouts are roasting, pat cod fillets dry and season with salt and pepper.
In a skillet over medium heat, melt butter with a drizzle of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Place cod in the skillet and cook 3–4 minutes per side, until the fish is golden and flakes easily with a fork. Add lemon juice and zest during the last minute of cooking to infuse flavor.
Assemble bowls by adding a base of rice or grains, topped with roasted Brussels sprouts and cod.
Drizzle with any remaining garlic lemon butter from the pan and garnish with herbs and lemon wedges.
Servings and timing
This recipe yields approximately 2–3 servings.Preparation time: 15 minutesRoasting time: 25 minutesCooking time: 10 minutesTotal time: 50 minutes
Variations
Swap cod for salmon, halibut, or tilapia.
Use broccoli, asparagus, or green beans in place of Brussels sprouts.
Add avocado slices or a soft-boiled egg for richness.
Serve with a dollop of tzatziki or a creamy lemon yogurt sauce.
Make it spicy with a pinch of red pepper flakes or cayenne.
storage/reheating
Store components separately in airtight containers in the refrigerator for up to 3 days.Reheat the cod gently in a skillet or microwave to avoid drying out.Brussels sprouts can be reheated in the oven or air fryer for best texture.
FAQs
Can I use frozen cod?
Yes, just thaw it completely and pat dry before cooking.
Do I need to bread the cod?
No, this version is pan-seared in butter for a light, crispy edge.
Can I make this dairy-free?
Substitute butter with a plant-based alternative or olive oil.
What kind of rice works best?
White rice, brown rice, or quinoa all pair well with this dish.
Can I cook the Brussels sprouts in an air fryer?
Yes, cook at 375°F (190°C) for about 15 minutes, shaking halfway.
Is this meal good for meal prep?
Definitely—store each component separately and reheat as needed.
Can I add a sauce?
Yes, drizzle with tahini dressing, pesto, or lemon vinaigrette for more flavor.
What herbs work best?
Fresh parsley, dill, or thyme complement the lemony cod beautifully.
Can I grill the cod?
Yes, just oil the grill well and cook for 3–4 minutes per side.
Is this gluten-free?
Yes, just ensure your grains and seasonings are certified gluten-free.
Conclusion
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are a fresh, wholesome, and flavorful way to enjoy seafood and seasonal veggies. With its bright lemon-garlic sauce and crispy sprouts, this meal feels gourmet while staying simple enough for a weeknight dinner. It’s a nourishing, customizable bowl you’ll return to again and again.
PrintLemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
These Lemon Garlic Butter Cod Bowls are bright, buttery, and balanced. Flaky cod is pan-seared in lemon garlic butter and served over rice or quinoa with crispy roasted Brussels sprouts. A drizzle of extra lemon and fresh herbs makes this a feel-good bowl that’s full of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
For the Cod:
-
1 1/2 lbs cod fillets, cut into portions
-
Salt and black pepper, to taste
-
2 tbsp all-purpose flour (optional, for light coating)
-
2 tbsp butter
-
2 tbsp olive oil
-
3 cloves garlic, minced
-
Juice and zest of 1 lemon
-
1 tbsp chopped fresh parsley (optional)
For the Brussels Sprouts:
-
1 lb Brussels sprouts, halved
-
2 tbsp olive oil
-
1/2 tsp garlic powder
-
Salt and pepper, to taste
For the Bowls:
-
2 cups cooked rice, quinoa, or cauliflower rice
-
Extra lemon wedges, for serving
Instructions
-
Roast the Brussels sprouts:
-
Preheat oven to 425°F (220°C).
-
Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
-
Roast for 20–25 minutes, flipping halfway through, until browned and crispy on the edges.
-
-
Cook the cod:
-
Pat cod fillets dry and season with salt and pepper. Lightly dust with flour if using.
-
In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
-
Add cod and cook 3–4 minutes per side (depending on thickness) until golden and flaky.
-
Squeeze lemon juice over fish, sprinkle with zest and parsley, and spoon garlic butter from the pan over the top.
-
-
Assemble the bowls:
-
Add rice or quinoa to each bowl, top with roasted Brussels sprouts and cod fillets.
-
Drizzle with extra lemon juice and garnish with fresh parsley or more butter sauce, if desired.
-
Notes
-
Cod can be swapped with halibut, tilapia, or salmon.
-
Add avocado or a soft-boiled egg for extra richness.
-
Make it low-carb by using cauliflower rice or greens as the base.