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
For the Brussels Sprouts:
1 pound Brussels sprouts, halved
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
For the Butter Sauce:
3 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon lemon juice
Zest of 1 lemon
Optional Bowl Additions:
Steamed rice, quinoa, or cauliflower rice
Fresh parsley, chopped, for garnish
Instructions:
1. Prepare the Brussels Sprouts:
Preheat your oven to 400°F (200°C).
Toss the halved Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway, until golden and crispy.
2. Marinate the Cod:
In a small bowl, whisk together olive oil, minced garlic, lemon juice, oregano, and salt.
Brush the marinade over the cod fillets and let them sit for 10-15 minutes.
3. Cook the Cod:
Heat a nonstick skillet over medium heat.
Add a drizzle of olive oil and cook the cod fillets for 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove and set aside.
4. Make the Butter Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the lemon juice and zest, then drizzle the sauce over the cooked cod.
5. Assemble the Bowls:
Add a serving of rice, quinoa, or cauliflower rice to each bowl.
Top with roasted Brussels sprouts and a piece of cod.
Drizzle with any remaining butter sauce and garnish with fresh parsley.
Enjoy your delicious and nutritious Lemon Garlic Butter Cod Bowls!
