Lemon Garlic Butter Cod Bowls: The Healthy Weeknight Win
If you are looking for a dinner that feels like a five-star meal but takes less effort than ordering takeout, you have found it. I’m Jason Griffith, and if there is one thing I’ve learned from years of developing recipes for ChefManiac, it’s that simplicity usually wins. These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are the epitome of that philosophy.
We are talking about flaky, buttery white fish seasoned with bright citrus and earthy oregano, paired with Brussels sprouts that get that perfect charred crunch in the oven. It is light, nutritious, and incredibly satisfying.
Why I Love This Recipe
I am a huge fan of “bowl” meals. They are customizable, easy to clean up, and great for meal prep. Unlike my Instant Pot Lasagna, which is the ultimate heavy comfort food, this cod recipe leaves you feeling energized rather than ready for a nap.
The contrast between the tender fish and the crispy sprouts is addictive. Plus, because cod is such a mild fish, it acts as a canvas for that glorious garlic-lemon infusion. If you’ve been trying to incorporate more seafood into your diet but aren’t sure where to start, this is the perfect “entry-level” fish dish that tastes anything but basic.
Ingredients You’ll Need
For the Cod:
- 1 lb Cod Fillets: Cut into 4 even pieces. Look for thick fillets for the best texture.
- 2 tbsp Olive Oil: For searing and moisture.
- 2 Cloves Garlic: Minced fresh (please, skip the jarred stuff for this one!).
- 1 tbsp Lemon Juice: Freshly squeezed is a must.
- ½ tsp Dried Oregano: Adds a lovely Mediterranean flair.
- ¼ tsp Salt: To enhance all those bright flavors.
For the Brussels Sprouts:
- 1 lb Brussels Sprouts: Halved (or quartered if they are massive).
- 1 tbsp Olive Oil: To ensure they get crispy, not soggy.
- Salt & Pepper: To taste.
For Serving (Optional):
- Base: Cooked rice or quinoa.
- Garnish: Lemon wedges and fresh parsley.
Swaps and Notes
- The Fish: If you can’t find cod, halibut or tilapia work beautifully here. Even shrimp would be a great substitute using the same marinade.
- The Veggies: Not a fan of sprouts? Broccoli or asparagus can be roasted using the exact same method.
- The Grain: For a low-carb version, serve this over cauliflower rice or a bed of greens, much like the base of my Light Tangy Chicken Salad.
- The Fat: If you want a richer flavor, swap 1 tablespoon of olive oil for melted butter when cooking the cod.
Step-by-Step Instructions
1. Roast the Brussels Sprouts
Preheat your oven to 425°F (220°C). This high heat is the secret to getting those outer leaves crispy and caramelized. Toss your halved sprouts with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet. Spread them out so they aren’t crowded—crowded sprouts steam, while spaced-out sprouts roast! Bake for 20–25 minutes, flipping them halfway through.
2. Prepare the Cod Marinade
While the sprouts are doing their thing in the oven, whisk together the olive oil, minced garlic, lemon juice, oregano, and salt in a small bowl. Pat your cod fillets dry with a paper towel (this helps with searing) and rub the mixture all over the fish.
3. Cook the Cod
Heat a large skillet over medium heat. Once hot, add the cod fillets. Cook for 3–4 minutes per side. You’ll know they are done when the fish is opaque and flakes easily with a fork. It should have a lovely golden-brown crust from the garlic and oil.
4. Assemble Your Bowls
Start with a base of rice or quinoa. Top with a piece of cod and a generous helping of roasted Brussels sprouts. Finish with a squeeze of fresh lemon and a sprinkle of parsley for that pop of color.
Tips for Success
- Dry the Fish: I can’t stress this enough—moisture is the enemy of a good sear. Pat that cod dry!
- Don’t Overcook: Cod is lean and can go from perfect to tough quickly. Remove it from the heat the moment it flakes.
- High Heat for Sprouts: If your oven runs cool, bump it up to 450°F for the last 5 minutes to get those sprouts extra crunchy.
Serving Suggestions and Pairings
These bowls are a complete meal on their own, but if you’re hosting a dinner, I highly recommend serving a refreshing drink on the side. My Blueberry Lemonade is the perfect citrusy companion to the garlic-lemon profile of the fish.
If you want a more substantial spread, you could start with a small portion of Mexican Chicken and Rice Casserole for the table, though these bowls are usually plenty filling!
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 24g
- Carbohydrates: 18g (excluding rice/quinoa)
- Fat: 14g
- Fiber: 6g
Storage and Leftover Tips
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheating: Fish can be tricky to reheat. I suggest using a toaster oven or a skillet over low heat to avoid the “rubbery” texture that microwaves can cause.
- Leftover Hack: Cold leftover cod and sprouts are actually delicious chopped up inside a 3-Ingredient Egg Wrap for a high-protein breakfast the next morning!
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Final Thoughts
This Lemon Garlic Butter Cod bowl is proof that healthy eating doesn’t have to be boring or time-consuming. It’s vibrant, zesty, and brings a little bit of sunshine to your dinner table.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media. Be sure to follow ChefManiac for more easy weeknight inspirations!
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