Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Introduction
Welcome to a delightful culinary experience with our Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts recipe. If you’re looking for a quick and healthy meal that bursts with flavor, you’ve come to the right place. This recipe combines the delicate taste of cod fish with the zing of lemon, the richness of garlic butter, and the earthiness of roasted Brussels sprouts. It’s a perfect dish for any occasion, whether you’re cooking for yourself or entertaining guests.
Why You’ll Love This Recipe
There are several reasons why this Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts recipe is a must-try:
– Quick and easy: With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights.
– Bursting with flavors: The combination of lemon, garlic butter, and perfectly roasted Brussels sprouts creates a symphony of flavors that will leave your taste buds craving for more.
– Healthy and nutritious: Cod fish is a great source of lean protein, and Brussels sprouts are packed with vitamins and minerals. This dish is both satisfying and good for you.
Ingredients
For the Lemon Garlic Butter Cod Bowls:
– 4 cod fillets
– 4 tablespoons of unsalted butter, melted
– 2 cloves of garlic, minced
– 1 lemon, juiced and zested
– Salt and black pepper to taste
– Fresh parsley, chopped (for garnish)
For the Roasted Brussels Sprouts:
– 1 pound of Brussels sprouts, trimmed and halved
– 2 tablespoons of olive oil
– Salt and black pepper to taste
Step-by-Step Instructions
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, combine the melted butter, minced garlic, lemon juice, and lemon zest. Mix well and set aside.
3. Place the halved Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
4. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
5. While the Brussels sprouts are roasting, season the cod fillets with salt and black pepper.
6. Heat a large skillet over medium heat and add the lemon garlic butter mixture. Allow it to melt and sizzle.
7. Carefully place the seasoned cod fillets in the skillet. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
8. Remove the roasted Brussels sprouts from the oven and set aside.
9. Divide the roasted Brussels sprouts among four bowls. Place a cooked cod fillet on top of each bed of Brussels sprouts.
10. Drizzle any remaining lemon garlic butter over the cod fillets. Garnish with chopped fresh parsley.
11. Serve hot and enjoy!
Expert Tips for Success
– Make sure to dry the cod fillets thoroughly before seasoning them. This will ensure a crispy exterior when cooked.
– For an extra burst of flavor, add a pinch of red pepper flakes to the lemon garlic butter mixture.
– If you prefer a lighter version, you can substitute olive oil for the melted butter.
– To achieve perfectly roasted Brussels sprouts, make sure to spread them out evenly on the baking sheet, allowing for optimal browning.
Variations and Substitutions
– If cod fish is not available, you can use other white fish such as haddock or halibut.
– For a vegetarian option, replace the cod fillets with tofu or tempeh.
– If you’re not a fan of Brussels sprouts, you can substitute them with roasted asparagus or broccoli.
Serving Suggestions
These Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts are delicious on their own, but you can enhance the meal with some additional side dishes:
– Serve the cod bowls over a bed of fluffy quinoa or steamed rice for a complete and satisfying meal.
– Pair the dish with a fresh green salad dressed with a light vinaigrette.
– For a refreshing beverage, try serving the cod bowls with a glass of chilled white wine or a citrus-infused sparkling water.
FAQs
Q: Can I use frozen cod fillets for this recipe?
A: Yes, you can use frozen cod fillets. Make sure to thaw them completely before cooking and pat them dry with paper towels to remove any excess moisture.
Q: How can I tell if the cod fillets are cooked through?
A: The cod fillets should be opaque and easily flake with a fork when they are cooked through. If you’re unsure, you can use a food thermometer to ensure the internal temperature reaches 145°F (63°C).
Q: Can I make the lemon garlic butter sauce ahead of time?
A: Yes, you can prepare the lemon garlic butter sauce in advance and store it in the refrigerator. Simply reheat it gently before using.
Final Thoughts
Indulge in the delightful flavors of our Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts. This recipe offers a perfect combination of tangy lemon, savory garlic butter, and tender cod fish, all complemented by the earthy and delicious roasted Brussels sprouts. It’s a dish that is not only easy to make but also packed with nutritional benefits. So, give it a try and let your taste buds dance with joy!
We hope you enjoy preparing and savoring this recipe as much as we do. Don’t forget to share your experience and tag us on social media. Happy cooking!
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Indulge in the delightful flavors of Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts. This recipe offers a perfect combination of tangy lemon, savory garlic butter, and tender cod fish, all complemented by the earthy and delicious roasted Brussels sprouts. It’s a dish that is not only easy to make but also packed with nutritional benefits.
Ingredients
- 4 cod fillets
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
Directions
-
Preheat your oven to 425°F (220°C).
-
In a small bowl, combine the melted butter, minced garlic, lemon juice, and lemon zest. Mix well and set aside.
-
Place the halved Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
-
Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until tender and lightly browned.
-
Season the cod fillets with salt and black pepper. Heat a skillet, add the lemon garlic butter mixture, then cook the cod fillets until opaque and flaky.
-
Divide the roasted Brussels sprouts among four bowls and place a cooked cod fillet on top of each bed of Brussels sprouts.
-
Drizzle any remaining lemon garlic butter over the cod fillets and garnish with chopped fresh parsley. Serve hot and enjoy!