Lemon Garlic Butter Cod Bowls
Ingredients
Cod
2–3 cod fillets (about 6 oz each)
Salt & black pepper
½ tsp paprika (or smoked paprika)
½ tsp garlic powder
2 tbsp olive oil
2 tbsp butte
2 cloves garlic, minced
Juice of ½ lemon
Creamy Lemon Butter Sauce
2 tbsp butter
2 cloves garlic, minced
¾ cup heavy cream
¼ cup grated Parmesan
1 tsp lemon zest
Salt & pepper to taste
Roasted Brussels Sprouts
2 cups Brussels sprouts, halved
1½ tbsp olive oil
Salt & pepper
Optional: pinch of chili flakes
Instructions
1. Roast the Brussels Sprouts
Preheat oven to 425°F (220°C).
Toss Brussels sprouts with olive oil, salt, pepper, and chili flakes.
Spread on a baking sheet, cut-side down.
Roast 20–25 minutes, flipping once, until crispy and browned.
2. Cook the Cod
Pat cod dry and season with salt, pepper, paprika, and garlic powder.
Heat olive oil in a skillet over medium-high heat.
Add cod and sear 3–4 minutes per side until golden and flaky.
Lower heat, add butter and garlic, and spoon the butter over the fish for 30–60 seconds.
Finish with lemon juice. Remove cod and keep warm.
3. Make the Creamy Lemon Butter Sauce
In the same pan, melt butter over medium heat.
Add garlic and cook 30 seconds.
Stir in cream and simmer 3–4 minutes until slightly thickened.
Add Parmesan and lemon zest; season with salt & pepper.
4. Assemble the Bowls
Spoon sauce into the bottom of each bowl.
Add cod on top.
Add roasted Brussels sprouts on the side.
Optional: extra cracked pepper, lemon wedge, or fresh parsley.
