Flaky, buttery cod fillets glazed with a vibrant lemon-garlic sauce, served over crispy roasted Brussels sprouts for a healthy, restaurant-worthy meal in 30 minutes!
Why You’ll Love This Dish
✅ Quick & elegant – Perfect for weeknights or date nights.
✅ Packed with flavor – Bright lemon, rich butter, and caramelized sprouts.
✅ Nutritious balance – High-protein, low-carb, and veggie-loaded.
✅ One-pan option – Roast the sprouts while the cod cooks!
Ingredients (Serves 2)
For the Brussels Sprouts:
- 1 lb (450g) Brussels sprouts, halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp balsamic glaze (optional)
For the Cod:
- 2 (6 oz) cod fillets, patted dry
- ½ tsp salt
- ¼ tsp paprika
- 2 tbsp butter
- 3 garlic cloves, minced
- Zest + juice of 1 lemon
- 2 tbsp fresh parsley, chopped
Step-by-Step Instructions
1. Roast the Brussels Sprouts
- Preheat oven to 425°F (220°C).
- Toss sprouts with oil, salt, and pepper. Roast 20-25 mins until crispy, tossing halfway. Drizzle with balsamic glaze if using.
2. Cook the Cod
- Season fillets with salt and paprika.
- In a skillet, melt butter over medium heat. Add cod and cook 3-4 mins per side until opaque. Remove and set aside.
- In same skillet, sauté garlic for 30 seconds. Add lemon zest + juice and parsley.
3. Assemble Bowls
- Divide roasted sprouts between bowls. Top with cod and drizzle with lemon garlic butter sauce.
Pro Tips
🐟 Perfect cod: Pat dry before cooking to prevent sticking.
🔥 Extra crisp: Roast sprouts on a preheated sheet pan.
🍋 Zest first! Before juicing the lemon.
Serving Suggestions
🍚 With grains: Add quinoa or brown rice.
🥑 Creamy touch: Serve with avocado slices.
🍷 Wine pairing: Sauvignon Blanc or Pinot Grigio.
Dietary Note: Naturally gluten-free + low-carb
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💰 “Cod recipes” = HIGH search volume!
📸 Golden fish + colorful sprouts = Maximum cravings.
🔄 Great for healthy, keto, and pescatarian content.
