Description
Whip up easy Lemon Garlic Butter Cod Bowls! Flaky cod, zesty lemon, roasted Brussels sprouts. A simple, flavor-packed weeknight meal straight from my kitchen.
Ingredients
Scale
- Fresh Produce & Main Protein:
- 1.5 lbs cod fillets (about 4 pieces)
- 1 lb Brussels sprouts
- 2 large lemons
- 6 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Flavor Boosters:
- 4 tbsp unsalted butter, melted
- Pantry Staples:
- 2 tbsp olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Optional Extras:
- Pinch of red pepper flakes (optional)
- Quinoa or brown rice for serving (optional)
Instructions
- Prep Your Veggies:: First things first, get those Brussels sprouts ready. Give them a good rinse, trim off the tough ends, and then halve them. If you have some really big ones, quarter them so they cook evenly. Toss them with 1 tablespoon of olive oil, a good pinch of salt, and some fresh black pepper right on a baking sheet. Spread them out in a single layer – this is where I always want to overcrowd the pan, but don’t! They won’t get crispy if they’re piled up. Pop them into a preheated 400°F (200°C) oven.
- Roast the Sprouts:: Let those sprouts roast for about 15-20 minutes. You want them tender-crisp and slightly charred around the edges. While they’re doing their thing, your kitchen will start smelling amazing, honestly. Give them a little shake or a flip halfway through to ensure even browning. I’ve definitely forgotten to flip them before, resulting in one side perfectly crisp and the other a bit… sad. Learn from my oops moment!
- Prepare the Cod:: While the sprouts are roasting, grab your cod fillets. Pat them *really* dry with paper towels. This is a crucial step for getting that lovely sear later, and I used to skip it, thinking it didn’t matter. It matters! Season both sides generously with salt and pepper. Set them aside for a moment. This quick Lemon Garlic Butter Cod Bowls recipe is all about timing.
- Whip Up the Lemon Garlic Butter:: In a small bowl, melt your butter. To that, add your minced garlic and the zest of one lemon. Give it a good stir. Oh, the smell of melting butter and garlic! It’s just divine. This concoction is what’s going to bring all the vibrant flavors to our Lemon Garlic Butter Cod Bowls. I sometimes add a tiny pinch of red pepper flakes here for a subtle kick, just because I like a little warmth.
- Cook the Cod:: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place your cod fillets in the pan. Sear for 3-4 minutes per side, until they’re golden brown and cooked through. They should flake easily with a fork. Don’t poke at them too much! I once flipped them too early and lost half the crust. Patience, friend, patience.
- Bring It All Together:: Once the cod is cooked, remove the skillet from the heat. Pour that glorious lemon garlic butter mixture over the cod. Squeeze the juice from both lemons over everything, and sprinkle with fresh chopped parsley. Give it a gentle swirl in the pan to coat. Your Lemon Garlic Butter Cod Bowls are almost ready! The aroma is just intoxicating, a real triumph after a busy day.