Ingredients:
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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
1/4 teaspoon black pepper
2 tablespoons unsalted butter
For the Roasted Brussels Sprouts:
1 pound Brussels sprouts, halved
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2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional Bowl Additions:
1 cup cooked quinoa or rice
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Lemon wedges for serving
Fresh parsley or dill for garnish
Instructions:
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1. Prepare the Brussels Sprouts:
Preheat your oven to 400°F (200°C).
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In a bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper.
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Spread them in a single layer on a baking sheet and roast for 20–25 minutes, tossing halfway through, until golden and tender.
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2. Marinate the Cod:
While the Brussels sprouts are roasting, pat the cod fillets dry with paper towels.
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In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper.
Brush the marinade over both sides of the cod pieces and let them sit for 10 minutes.
3. Cook the Cod:
Heat a large skillet over medium heat and melt the butter.
Add the marinated cod to the skillet and cook for 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork.
Remove from heat and set aside.
4. Assemble the Bowls:
Divide the cooked quinoa or rice (if using) into bowls.
Top with roasted Brussels sprouts and a piece of lemon garlic butter cod.
5. Garnish and Serve:
Garnish the bowls with fresh parsley or dill and serve with lemon wedges for an extra burst of flavor.
These Lemon Garlic Butter Cod Bowls are a light, flavorful, and nutrient-packed meal that’s perfect for any time of the week. Enjoy