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### Instructions
1. **Roast the Brussels Sprouts**
Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, tossing halfway through, until golden and crispy.
2. **Cook the Cod**
While the sprouts roast, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. **Add Lemon Flavor**
Stir in lemon juice and zest, then place the cod fillets in the skillet. Cook for 3-4 minutes on each side, until the fish is opaque and flakes easily with a fork. Spoon the lemon garlic butter sauce over the fish as it cooks.
4. **Assemble the Bowls**
Divide the roasted Brussels sprouts between serving bowls. Top each with a cod fillet and drizzle with extra lemon garlic butter sauce from the pan.
5. **Garnish & Serve**
Sprinkle with fresh parsley if desired, and serve immediately for a bright, satisfying meal.
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### Tips & Variations
* **Add Grains**: Serve over quinoa, rice, or cauliflower rice for a heartier bowl.
* **Spice It Up**: Add a pinch of red pepper flakes to the butter sauce for a subtle kick.
* **Swap the Fish**: Use halibut, tilapia, or salmon as alternatives to cod.
* **Make It Dairy-Free**: Substitute butter with olive oil or a dairy-free spread.
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### Final Thoughts
These **Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts** are a perfect marriage of bright, buttery flavors and satisfying textures. They make an elegant yet simple meal that’s healthy enough for weeknights and impressive enough for guests.
Give this recipe a try and discover how effortless it can be to enjoy a delicious, wholesome dinner bursting with fresh flavors.
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