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This filling cod bowl with lemon garlic butter brings together flaky fish and caramelized Brussels sprouts in one satisfying dish. The bright lemon flavors work perfectly with the mild cod, while the roasted sprouts add amazing crunch and flavor in every mouthful.
I came up with this dish when trying to get my fish-wary husband to eat more seafood. The lemony garlic butter mix won him over right away and now we make it regularly - our kids don't leave a scrap behind.
Ingredients
- Fresh cod fillets: Go for thick middle cuts that cook evenly and look better on the plate
- Fresh lemon juice and zest: Skip the bottle stuff and grab real lemons for the best taste
- Minced garlic: Pick solid heads with snug skin for maximum smell and flavor
- Unsalted butter: Lets you adjust how salty your final meal tastes
- Fresh parsley: Gives nice color and fresh herb flavors
- Brussels sprouts: Pick firm green ones with tight leaves
- Olive oil: Grab something good quality to boost your roasted veggie taste
- Garlic powder: Helps spread garlic flavor all over the sprouts
- Salt and pepper: Try grinding your own pepper for better flavor
Step-by-Step Instructions
- Prepare the Brussels sprouts:
- Heat your oven to 400°F while trimming and cutting your sprouts in half. Mix them with olive oil, garlic powder, lemon zest, salt and pepper until they're all coated. Put them on a baking sheet lined with parchment, keeping them apart so they brown better. Cook for 18 to 20 minutes until they're dark at the edges and soft inside.
- Make the lemon garlic butter sauce:
- As the sprouts cook, mix melted butter with fresh lemon juice, minced garlic, lemon zest and a bit of salt in a small bowl. Stir well to make a sauce that'll stick to your fish. The butter brings out the garlic taste while the lemon adds just the right tang.
- Cook the cod:
- Dry your cod pieces completely with paper towels so they'll brown properly. Add salt and pepper to both sides. Warm up a nonstick pan on medium heat until it's hot but not smoking. Drop in some of your butter sauce, then add the cod carefully. Cook for 4 to 5 minutes until golden, then flip gently and cook another 3 to 4 minutes until the fish breaks apart easily but stays juicy.
- Assemble the bowls:
- Add your base to each bowl, whether that's fluffy quinoa, tasty brown rice or fresh greens. Put a cod piece in the middle and arrange your Brussels sprouts around it. Pour the leftover lemon garlic butter sauce over everything and top with fresh parsley.
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My favorite thing about making this is when the garlic hits the warm butter and fills my kitchen with an amazing smell. My grandma always told me you can tell if fish will taste good by how it smells while cooking, and this one always smells fantastic. The lemon cuts through the rich butter so each bite feels just right.
Storage and Meal Prep
Fish tastes best when it's just cooked, but you can get things ready ahead of time to make cooking faster. You can roast the Brussels sprouts up to two days early and keep them in a sealed container in your fridge. Just warm them in a hot oven for 5 minutes before you eat. You can also make the butter sauce ahead and keep it cold, then warm it up when you need it. If you have extras, store everything separately and heat the fish gently so it doesn't dry out.
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Perfect Pairings
This cod bowl goes great with light white wines like Sauvignon Blanc or Chardonnay without oak. Their zingy flavor matches the lemon garlic taste and balances the rich butter. Don't drink alcohol? Try fizzy water with a squeeze of lemon and some mint. A small side salad with light dressing also works well to complete your meal, giving a cool contrast to the warm bowl.
Adapting for Dietary Needs
You can easily change this recipe for different diets. Can't have dairy? Swap the butter for olive oil or plant butter, and the lemon and garlic will still make it tasty. If you can't find cod or it's too pricey, try haddock, pollock or tilapia instead, but watch the cooking time since thinner fish cooks faster. Want a meat-free version? Use thick cauliflower slices brushed with the same lemon garlic mix instead of fish. The Brussels sprouts work great with any of these changes.
Frequently Asked Questions
- → How can I stop cod from breaking apart while cooking?
Make sure the fish is dry before cooking, use a pan that doesn't stick, and move it carefully with a spatula. Keep the heat medium for even cooking and to avoid overcooking.
- → What are good sides for lemon garlic butter cod?
It goes great with rice, quinoa, or a bed of greens. Sides like mashed potatoes, roasted sweet potatoes, or a fresh salad are also tasty options.
- → How can I make Brussels sprouts crispy in the oven?
Coat the sprouts lightly in olive oil, place them evenly on a baking sheet, and don’t overcrowd. Bake on high heat, shaking the pan halfway, for best results.
- → Can other fish replace cod in this dish?
Absolutely! Salmon, tilapia, or halibut are great alternatives and bring their own unique flavors to the mix.
- → How should I store any leftovers?
Pack the cod and veggies in an airtight container and keep refrigerated for up to 2-3 days. Reheat slowly so the fish doesn't get overcooked.