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Close-up of delicious Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts, featuring perfectly seared cod, creamy sauce, and a lemon wedge.
Reda

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

A vibrant and wholesome one-pan meal featuring flaky cod baked in a zesty lemon garlic butter sauce, served alongside perfectly roasted Brussels sprouts. Quick to prepare and packed with flavor, it's ideal for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Healthy, Seafood
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Brussels Sprouts
  • 1 lb Brussels sprouts trimmed and halved
  • 1.5 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper freshly ground
For the Lemon Garlic Butter Cod
  • 2 fillets Cod 6 oz each, skinless, boneless
  • 3 tbsp Unsalted butter melted
  • 3 cloves Garlic minced
  • 2 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 2 tbsp Fresh parsley chopped
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper freshly ground

Equipment

  • Large Baking Sheet
  • Small mixing bowl
  • Whisk

Method
 

Preheat Oven & Prepare Brussels Sprouts
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, combine the trimmed and halved Brussels sprouts with 1.5 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated. Spread them in a single layer on one half of the prepared baking sheet.
  3. Roast the Brussels sprouts for 10-12 minutes, allowing them a head start to soften and begin to caramelize.
Prepare Lemon Garlic Butter Sauce & Cod
  1. While the Brussels sprouts are roasting, prepare the lemon garlic butter sauce. In a small mixing bowl, whisk together the melted butter, minced garlic, fresh lemon juice, lemon zest, chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
  2. Pat the cod fillets dry with paper towels. This helps them get a nice sear and absorb the flavors better. Season both sides lightly with a pinch of salt and pepper.
Combine & Bake
  1. After the Brussels sprouts have roasted for 10-12 minutes, remove the baking sheet from the oven. Carefully push the Brussels sprouts to one side of the sheet. Place the cod fillets on the other side of the baking sheet.
  2. Spoon the lemon garlic butter sauce generously over each cod fillet, ensuring they are well coated.
  3. Return the baking sheet to the oven and continue to bake for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the Brussels sprouts are tender-crisp and slightly charred.
Serve
  1. Divide the roasted Brussels sprouts and lemon garlic butter cod between two bowls. Serve immediately and enjoy!

Notes

For extra crispiness on the Brussels sprouts, you can briefly broil them for 1-2 minutes at the end, keeping a close eye to prevent burning. If you don't have cod, salmon, halibut, or even thick white fish like haddock can be used as a substitute, adjusting baking time as needed. This dish pairs wonderfully with a side of quinoa or brown rice if you'd like a more substantial bowl.