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
Instructions:
Preheat oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender-crisp.
Season the Cod: In a bowl, combine the cod fillets with olive oil, garlic, lemon juice, oregano, salt, and pepper.
Cook the Cod: Heat a large skillet over medium-high heat. Add the seasoned cod fillets and cook for 3-4 minutes per side, or until cooked through.
Make the Lemon Garlic Butter Sauce: In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant. Stir in lemon juice, parsley, salt, and pepper.
Assemble the Bowls: Divide the roasted Brussels sprouts among bowls. Top with the cooked cod. Drizzle with lemon garlic butter sauce.
Tips:
You can use any type of white fish you like for this recipe.
For a spicier dish, add a pinch of red pepper flakes to the seasoning.
Serve the cod bowls with your favorite side dishes, such as rice or quinoa.
