This delicious and healthy recipe features tender cod fillets infused with lemon and garlic, paired with roasted Brussels sprouts for a satisfying meal.
Perfect for a weeknight dinner, these bowls are not only flavorful but also packed with nutrients. Here’s how to make them!
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
Salt and pepper, to taste
2 tablespoons butter (optional, for extra richness)
For the Roasted Brussels Sprouts:
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder (optional)
For Serving:
Cooked rice or quinoa (optional)
Lemon wedges
Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Brussels Sprouts:
Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder (if using).
Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
2. Prepare the Cod:
While the Brussels sprouts are roasting, prepare the cod. In a small bowl, mix together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper.
Heat a large skillet over medium heat. Add the cod fillets to the skillet and pour the lemon garlic mixture over them. If using, add the butter to the skillet for extra flavor.
Cook the cod for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets.
3. Assemble the Bowls:
If desired, serve the cod and Brussels sprouts over a bed of cooked rice or quinoa for a more filling meal.
Top with fresh parsley and serve with lemon wedges on the side for an extra burst of flavor.
Variations
Different Fish Options:
Substitute cod with other white fish such as halibut, tilapia, or haddock. Adjust cooking times based on the thickness of the fillets.
Add Vegetables:
Include other vegetables like asparagus, bell peppers, or zucchini alongside the Brussels sprouts for added color and nutrition. Toss them in olive oil and seasonings before roasting.
Spicy Kick:
Add a pinch of red pepper flakes or a dash of hot sauce to the lemon garlic mixture for a spicy version of the cod.
Herb Variations:
Experiment with different herbs such as thyme, rosemary, or dill instead of oregano for a different flavor profile.
Citrus Twist:
Use lime or orange juice instead of lemon juice for a different citrus flavor. You can also add zest from the citrus for extra brightness.
Grain Alternatives:
Serve the cod and Brussels sprouts over different grains like farro, barley, or couscous for a unique twist.
Storage
Refrigeration:
Cooked Cod and Brussels Sprouts: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop to avoid overcooking the fish.
Freezing:
Cooked Cod: While it’s best to consume cooked fish fresh, you can freeze leftovers. Wrap the cod tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Brussels Sprouts: Roasted Brussels sprouts can also be frozen. Spread them on a baking sheet to freeze individually before transferring to a freezer-safe bag. They can be stored for up to 2 months.
Serving Suggestions
Grain Bowls:
Serve the cod and Brussels sprouts over a base of cooked rice, quinoa, or farro for a hearty meal.
Salad:
Create a salad by adding mixed greens, cherry tomatoes, and avocado, then top with the cod and Brussels sprouts. Drizzle with a light vinaigrette.
Tacos:
Use the cod as a filling for tacos. Serve in corn or flour tortillas with shredded cabbage, avocado, and a drizzle of lime crema.
Pasta Dish:
Toss the cooked cod and Brussels sprouts with pasta and a light lemon garlic sauce for a delicious pasta dish.
Garnishes:
Top with fresh herbs like parsley or cilantro, and serve with lemon wedges for an extra burst of flavor.
With these variations, storage tips, and serving suggestions, you can enjoy Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts in many delicious ways!