Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Ingredients:
For the Cod:
1 lb cod fillets, cut into 4 pieces
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 tbsp butter
For the Roasted Brussels Sprouts:
1 lb Brussels sprouts, trimmed and halved
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
Optional: balsamic glaze
For the Bowls (Optional):
Cooked rice, quinoa, or your preferred grain
Lemon wedges, for garnish
Fresh parsley, chopped, for garnish
Instructions:
Roast the Brussels Sprouts:
Preheat the oven to 400°F (200°C).
Toss the Brussels sprouts in a large bowl with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
Spread the Brussels sprouts in a single layer on a baking sheet.
Roast for 20-25 minutes, until tender and browned. For extra flavor, drizzle with balsamic glaze after roasting.
Cook the Cod:
Heat 2 tbsp olive oil in a large skillet over medium heat.
Add the minced garlic and cook for about 1 minute, until fragrant.
Season the cod fillets with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano.
Place the fillets in the skillet and cook for 3-4 minutes on each side, until the fish is cooked through and flakes easily.
Add the lemon juice and butter, letting the butter melt into a sauce. Baste the cod with the lemon garlic butter.
Assemble the Bowls (Optional):
If desired, place cooked rice, quinoa, or another grain in the bottom of each bowl.
Add the roasted Brussels sprouts to the bowls.
Top with a cod fillet and drizzle with the lemon garlic butter sauce.
Garnish with lemon wedges and chopped fresh parsley.
Serve:
Serve the Lemon Garlic Butter Cod Bowls immediately for a fresh, flavorful meal!