Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts!

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts 🍋🧄🐟

Ingredients:

For the Cod:

• 4 cod fillets (or any white fish of your choice)

• 2 tbsp olive oil

• 2 tbsp butter

• 3 cloves garlic, minced

• Zest and juice of 1 lemon

• Salt and pepper to taste

• Fresh parsley (for garnish)

For the Roasted Brussels Sprouts:

• 2 cups Brussels sprouts, trimmed and halved

• 2 tbsp olive oil

• Salt and pepper to taste

• 1/2 tsp garlic powder (optional)

• 1 tbsp balsamic vinegar (optional)

For the Bowls:

• 1 cup cooked quinoa, rice, or couscous (your choice)

• 1/2 avocado, sliced

• 1/4 cup sliced cucumber

• 1/4 cup cherry tomatoes, halved

• A handful of fresh spinach or arugula

Instructions:

1. Prepare the Brussels sprouts:

   • Preheat your oven to 400°F (200°C).

   • Trim and halve the Brussels sprouts. Toss them with 2 tbsp olive oil, salt, pepper, and garlic powder (if using).

   • Spread the Brussels sprouts evenly on a baking sheet and roast for 20-25 minutes, tossing halfway through, until they are golden and crispy on the edges.

   • If desired, drizzle with balsamic vinegar before serving.

2. Prepare the cod:

   • While the Brussels sprouts are roasting, heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat.

   • Season the cod fillets with salt and pepper on both sides.

   • Add the cod fillets to the skillet and cook for 3-4 minutes per side, or until the fish is opaque and easily flakes with a fork.

   • In the last minute of cooking, add minced garlic, lemon zest, and lemon juice to the skillet. Spoon the garlic butter sauce over the cod as it cooks.

3. Assemble the bowls:

   • In a bowl, start with a base of quinoa (or rice/couscous).

   • Add a handful of fresh spinach or arugula, sliced avocado, cucumber, and cherry tomatoes.

   • Top with a portion of the roasted Brussels sprouts and the lemon garlic butter cod.

   • Drizzle any remaining garlic butter sauce over the bowl and garnish with fresh parsley.

Q&A Section:

Q: Can I use a different type of fish for this recipe?
A: Yes, you can easily substitute cod with another white fish like haddock, tilapia, or mahi-mahi. Just make sure to adjust cooking time based on the thickness of the fillets.

Q: Can I make this dish without quinoa?
A: Absolutely! You can use rice, couscous, farro, or even a bed of greens like spinach or arugula for a lighter option.

Q: How can I make this recipe dairy-free?
A: To make it dairy-free, simply omit the butter and use an extra tablespoon of olive oil or a plant-based butter alternative in the garlic sauce.

Q: Can I prepare the Brussels sprouts ahead of time?
A: Yes, you can roast the Brussels sprouts ahead of time. Simply store them in the fridge for up to 3 days. Reheat in the oven or on the stovetop before serving.

Q: Can I make the garlic butter sauce ahead of time?
A: Yes, the garlic butter sauce can be made ahead and stored in the fridge for up to 3 days. Just reheat it gently before drizzling over the fish.

Q: How do I know when the cod is fully cooked?
A: Cod is done when it becomes opaque and flakes easily with a fork. If you’re unsure, you can use a meat thermometer: cod should reach an internal temperature of 145°F (63°C).

Enjoy!