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Instructions:
Roast the Brussels Sprouts:
Preheat the oven to 400°F (200°C).
In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper.
Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
Season the Cod:
In a bowl, combine the cod fillets with olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Mix well to coat the fish evenly.
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 the fish is opaque and flakes easily with a fork.
Make the Lemon Garlic Butter Sauce:
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the lemon juice, chopped parsley, salt, and pepper. Remove from heat.
Assemble the Bowls:
Divide the roasted Brussels sprouts among serving bowls.
Top each bowl with a cooked cod fillet.
Drizzle generously with the lemon garlic butter sauce.
Tips & Variations:
Fish Swap: Use any white fish like halibut, tilapia, or haddock if preferred.
Add Heat: For a spicy kick, add a pinch of red pepper flakes to the cod seasoning or the butter sauce.
Serve With: Pair with a side of rice, quinoa, or a fresh green salad for a complete meal.
Make It Creamy: Stir a tablespoon of heavy cream or Greek yogurt into the butter sauce for a richer texture.
Enjoy these vibrant and delicious cod bowls for a meal that’s as nutritious as it is flavorful!
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:
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