Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Flaky cod bathed in lemon-garlic butter, served over tender grains with deeply caramelized Brussels sprouts for a bright, cozy bowl dinner.

Ingredients

• 1 lb (450g) cod fillets, cut into 4 pieces, patted dry
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt, plus more to taste
• Black pepper, to taste (pantry staple)
• 1 lb (450g) Brussels sprouts, trimmed and halved
• 2 tbsp butter (pantry staple)
• 1/2 cup dry rice or quinoa (or 2 cups cooked), for serving (use what you have)
• Optional pantry staples: pinch chili flakes or paprika

Method

• 1

  Step 1: Roast the Brussels sprouts

  Heat oven to **425°F / 220°C**. Toss halved Brussels sprouts with **1 tbsp olive oil**, a pinch of **salt and pepper** (and optional chili flakes). Spread on a tray cut-side down. Roast **15–18 minutes**, flipping once, until **deeply browned at the edges and tender**.

• 2

  Step 2: Cook the rice/quinoa (if needed)

  While sprouts roast, cook your grain according to packet directions so it’s ready to bowl up.

• 3

  Step 3: Season the cod

  In a small bowl, mix **lemon juice, oregano, 1/4 tsp salt, black pepper**, and **half the garlic**. Rub over the cod (both sides). Let sit while the sprouts finish.

• 4

  Step 4: Pan-sear the cod

  Heat a large non-stick or well-seasoned skillet over **medium-high** heat. Add **1 tbsp olive oil**. Lay in cod and cook **2–3 minutes** until **golden**. Flip carefully and cook **1–3 minutes** more, depending on thickness, until the fish **flakes easily** and turns opaque (aim for **145°F / 63°C** if using a thermometer). Transfer to a plate.

• 5

  Step 5: Make the lemon garlic butter

  Reduce heat to **medium**. Add **butter** to the skillet. Once melted and foaming, add remaining **garlic** and stir until **fragrant, about 30–45 seconds** (don’t let it brown). Add **1–2 tsp extra lemon juice** if you want it brighter (optional, using your lemon juice). Spoon the butter over the cod.

• 6

  Step 6: Assemble bowls

  Divide rice/quinoa between bowls. Top with roasted Brussels sprouts and cod. Drizzle any remaining lemon-garlic butter from the pan over everything.

Tips

• **Avoid dry cod:** Cod is lean—pull it as soon as it flakes; it will finish cooking from residual heat.
• **Best browning on sprouts:** Don’t crowd the tray, and roast cut-side down for maximum caramelization.
• **No butter?** You can finish with extra olive oil and lemon instead, but butter gives the “restaurant” gloss and richness.
• **To serve:** Great as-is, or add a simple side of extra roasted sprouts if you want more veg volume.
• **Storage:** Refrigerate leftovers up to **2 days**. Reheat gently (microwave at 50% power or low skillet heat) to keep cod from drying out.

Nutrition (per serving, estimate)