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Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Looking for a cozy, nutritious dinner that tastes like a hug in a bowl? These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts hit all the right notes. Tender, flaky cod fillets are pan-seared in a rich garlic butter sauce and served over crispy, caramelized Brussels sprouts. With bright pops of lemon and savory herb flavor, it’s a simple yet impressive meal ready in 40 minutes. Whether you're cooking for guests or meal-prepping a healthy weeknight dinner, this bowl will quickly become a favorite.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

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
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
For the Brussels Sprouts:
  • 1 pound Brussels sprouts trimmed and halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
For the Lemon Garlic Butter Sauce:
  • 4 tablespoons butter
  • 4 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large non-stick or cast iron skillet
  • Small saucepan
  • Mixing bowls
  • Knife and cutting board
  • Tongs or spatula

Method
 

  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, tossing halfway, until golden and crispy.
  2. While sprouts roast, mix the cod with olive oil, garlic, lemon juice, oregano, salt, and pepper in a bowl.
  3. Heat a skillet over medium-high heat. Add cod fillets and cook for 3–4 minutes per side until golden brown and flaky. Set aside.
  4. In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in lemon juice, parsley, salt, and pepper.
  5. Assemble bowls by dividing roasted Brussels sprouts evenly. Top with cod fillets and drizzle generously with lemon garlic butter sauce.
  6. Serve with extra lemon wedges or your favorite grain like rice or quinoa.

Notes

  • Use any white fish such as haddock, halibut, or tilapia if cod is unavailable.
  • Add red pepper flakes to the sauce for a spicier kick.
  • Brussels sprouts can be prepped ahead and stored in the fridge for quick roasting.
  • Serve with crusty bread to soak up the sauce, or pair with quinoa or mashed potatoes.
  • Leftovers can be refrigerated for up to 2 days and reheated on the stovetop or microwave.