Buttery Lemon Cod Bowls (Print Version)
# Ingredients:
→ For the Cod
01 -
Boneless, skinless cod fillets, fresh if possible
02 -
1 teaspoon lemon peel (zested)
03 -
2 tablespoons melted unsalted butter
04 -
A pinch of salt and freshly cracked black pepper
05 -
Roughly chopped fresh parsley leaves
06 -
2 tablespoons of juice from a lemon
07 -
3-4 garlic cloves sliced or chopped
→ For the Roasted Brussels Sprouts
08 -
Halved and trimmed Brussels sprouts (2 cups)
09 -
1 teaspoon grated lemon peel
10 -
Salt and pepper to your liking
11 -
1 tablespoon of extra virgin olive oil
12 -
1 teaspoon powdered garlic
→ Optional Additions
13 -
Fresh cherry tomatoes or veggies of the season
14 -
Serve over quinoa or brown rice
# Instructions:
01 -
Dry the cod fillets gently with paper towels. In a small mixing bowl, combine minced garlic, melted butter, lemon juice, and a sprinkle of salt. Use a brush to cover your fish evenly in this mixture. Set your stovetop to medium heat for a pan or heat your oven to around 190°C. Pan-fry each fillet for 4-5 minutes on each side until it pulls apart with a fork. Or bake for about 12-15 minutes if you prefer the oven method.
02 -
Set your oven temperature to 200°C. Toss cut Brussels sprouts in a drizzle of olive oil, a shake of garlic powder, and lemon zest, adding salt and pepper too. Line a baking tray with parchment paper and spread them out evenly. Give the sheet a shake midway and cook for 18-20 minutes until golden brown.
03 -
Start with your preferred base—quinoa, rice, or leafy greens. Arrange the cooked flaky cod fillet over it. Surround the fish with roasted Brussels sprouts. Use any leftover buttery sauce as a topping and sprinkle fresh parsley as a finishing touch.
# Notes:
01 -
Don’t overdo it when cooking the cod—it’ll lose its tenderness and go chewy. Stop when it breaks apart with a light fork touch.
02 -
Toss in some fresh dill or thyme to take the flavor of the butter sauce up a notch.