A light, protein-packed meal with crispy roasted Brussels sprouts and tender, lemony cod. Perfect for a nutritious dinner bowl!
🥗 Ingredients
For the Cod:
- 1 pound cod fillets, cut into 4 pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Roasted Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: ¼ teaspoon garlic powder or smoked paprika
For Serving:
- Cooked rice, quinoa, or cauliflower rice
- Lemon wedges
- Fresh parsley or dill, chopped
👩🍳 Directions
- Preheat oven to 400°F (200°C).
- Prepare the Brussels sprouts: Toss halved sprouts with olive oil, salt, pepper, and optional seasonings. Spread on a baking sheet and roast for 20–25 minutes, shaking halfway through, until golden and crispy.
- Prepare the cod: In a small bowl, mix olive oil, garlic, lemon juice, oregano, salt, and pepper. Brush the mixture over cod fillets.
- Cook the cod: Heat a skillet over medium heat. Cook cod fillets 3–4 minutes per side, until fish flakes easily with a fork. Alternatively, bake cod in the oven at 400°F for 10–12 minutes.
- Assemble bowls: Place a serving of rice, quinoa, or cauliflower rice in each bowl. Top with roasted Brussels sprouts and cod fillet.
- Garnish: Sprinkle with fresh herbs and serve with lemon wedges.
💚 Optional Tips:
- For extra flavor, drizzle a teaspoon of melted butter or a sprinkle of Parmesan over the Brussels sprouts.
- Add a handful of cherry tomatoes or roasted red peppers to the bowls for color and extra nutrients.
