Lemon Garlic Cod Bowls with Roasted Brussels Sprouts
Healthy • Protein-rich • Fresh & comforting
⏱ Time
- Prep: 15 minutes
- Cook: 20–25 minutes
- Total: ~35 minutes
Ingredients (Serves 2–3)
For the Lemon Garlic Cod
1½ lb (650 g) cod fillets (fresh or thawed)
2 tbsp olive oil
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
½ tsp paprika
½ tsp dried oregano or thyme
Salt & black pepper, to taste
1 tbsp butter (optional, for richness)
Fresh parsley, chopped (for garnish)
For the Roasted Brussels Sprouts
3 cups Brussels sprouts, halved
2 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper, to taste
For the Bowl Base (choose one)
Cooked quinoa
Brown or white rice
Couscous
Mashed potatoes or cauliflower mash
Optional Toppings
Lemon slices
Avocado slices
Crumbled feta
Greek yogurt or garlic yogurt sauce
Instructions
1️⃣ Roast the Brussels Sprouts
Preheat oven to 425°F (220°C)
Toss Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper
Spread on a baking tray, cut-side down
Roast for 20–25 minutes, flipping once, until crispy and golden
Set aside
2️⃣ Cook the Lemon Garlic Cod
Pan Method (best flavor):
Pat cod dry and season with salt, pepper, paprika, and oregano
Heat olive oil in a large skillet over medium heat
Add garlic and sauté 30 seconds (don’t burn)
Add cod and cook 3–4 minutes per side, until flaky
Add butter (optional), lemon juice, and zest
Spoon sauce over fish and remove from heat
Oven Method:
Bake cod at 400°F (205°C) for 12–15 minutes with lemon-garlic mixture
3️⃣ Assemble the Bowls
Add cooked grain or mash to bowls
Top with roasted Brussels sprouts
Place lemon garlic cod on top
Drizzle with pan sauce
Garnish with parsley and lemon slices
Pro Tips for Best Results
✔ Pat fish dry before cooking for better texture
✔ Don’t overcook cod—it should flake easily
✔ Roast Brussels at high heat for crisp edges
✔ Add lemon juice after cooking to keep fish tender
✔ Use a cast-iron pan for extra flavor
Variations & Add-Ons
Veggie Swaps
- Broccoli, green beans, asparagus, or zucchini
- Sweet potato cubes instead of Brussels sprouts
Fish Options
- Haddock
- Tilapia
- Salmon (increase cook time slightly)
Flavor Boosts
- Add chili flakes for heat
- Mix Dijon mustard into lemon sauce
- Finish with grated Parmesan over sprouts
Creamy Option
- Drizzle with garlic yogurt sauce:
- Greek yogurt + lemon juice + garlic + salt
Low-Carb Version
- Serve over cauliflower rice
- Skip grains and double veggies
Storage
- Refrigerate leftovers up to 3 days
- Reheat gently to avoid drying the fish
Final Thoughts
This bowl is bright, comforting, and nutritious—perfect for weeknight dinners or meal prep. It balances lean protein, roasted veggies, and fresh citrus flavors beautifully.