This easy lemon garlic butter cod is a light and tasty dish that pairs perfectly with roasted Brussels sprouts. The fish is flaky and filled with buttery flavor, while the sprouts add a lovely crunch!
It’s like a little party for your taste buds! Plus, making it is a breeze. Just season, bake, and enjoy. I love how the lemon makes everything bright and fresh—perfect for any day!
Key Ingredients & Substitutions
Cod: Fresh cod is fantastic for this dish due to its flaky texture. If cod isn’t available, you can substitute it with haddock, tilapia, or even salmon for a richer flavor.
Unsalted Butter: Using unsalted butter gives you control over the salt level. If you prefer a dairy-free option, try using olive oil or vegan butter, which brings a nice flavor too!
Brussels Sprouts: These mini cabbages caramelize beautifully. If you don’t have Brussels sprouts, broccoli or green beans can work well for roasting.
Lemon: Fresh lemon juice and zest brighten up the dish. If you’re short on lemons, use bottled lemon juice, though fresh is always best. A splash of white wine can also add nice acidity!
How Do I Get the Cod Perfectly Cooked?
Cooking cod just right can be tricky, but don’t worry! The goal is to have it tender and flaky. Here’s what to do:
- Start by searing the fish in a hot skillet for 2-3 minutes per side. This gives it a lovely color.
- Pour the prepared lemon garlic butter on top right before transferring to the oven.
- Bake for 8-10 minutes, keeping an eye on it. Cod is done when it flakes easily with a fork and is opaque in the center.
Also, avoid overcooking! Checking a minute or two early can save you from dry fish. Happy cooking!
How to Make Easy Lemon Garlic Butter Cod with Roasted Brussels Sprouts
Ingredients You’ll Need:
For the Cod:
- 4 cod fillets (about 6 oz each)
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
For the Roasted Brussels Sprouts:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon lemon juice
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 30 minutes in total to cook. You’ll spend a little time prepping the ingredients and then let the Brussels sprouts roast while the cod cooks. It’s a quick and simple dinner solution!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s hot and ready for roasting your Brussels sprouts and baking your cod.
2. Prepare the Brussels Sprouts:
In a bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder if you’re using it. Make sure they’re well-coated and then spread them evenly on a baking sheet. This helps them roast evenly and get nice and crispy!
3. Roast the Brussels Sprouts:
Roast the Brussels sprouts for about 20-25 minutes. Halfway through, give them a good shake or stir to ensure they get that beautiful golden color and crispiness on all sides.
4. Make the Lemon Garlic Butter Sauce:
While the sprouts are roasting, mix your lemon garlic butter sauce. In a small bowl, combine the melted butter, minced garlic, lemon zest, and lemon juice. Give it a good stir to mix all those wonderful flavors together!
5. Sear the Cod:
In a large oven-safe skillet, heat the tablespoon of olive oil over medium-high heat. Season your cod fillets with salt and pepper, then carefully place them in the hot skillet. Sear for about 2-3 minutes on each side until they are lightly browned.
6. Add the Sauce:
Pour the lemon garlic butter sauce over the cod fillets, making sure they are nicely coated. This sauce is what’s going to make the cod flavorful and delicious!
7. Bake the Cod:
Transfer the skillet to the preheated oven and bake for 8-10 minutes. The cod is done when it flakes easily with a fork and is opaque all the way through. Keep an eye on it so it doesn’t overcook!
8. Finish the Brussels Sprouts:
Once your Brussels sprouts are out of the oven, drizzle them with a bit of lemon juice and give them a good toss to combine all the flavors.
9. Serve:
On a plate, serve the cod fillets topped with fresh parsley and alongside your perfectly roasted Brussels sprouts. Enjoy your lovely, colorful meal!
Frequently Asked Questions
Can I Use Frozen Cod for This Recipe?
Yes, you can! Just make sure to fully thaw it before cooking. The best way to thaw frozen cod is by placing it in the refrigerator overnight. If you’re short on time, you can also submerge it in a sealed plastic bag in cold water for about 30 minutes.
What If I Don’t Have Brussels Sprouts?
No worries! If Brussels sprouts aren’t available, you can substitute them with broccoli, green beans, or asparagus. Just adjust the roasting time based on the vegetable; for example, broccoli may take about 15-20 minutes at the same temperature.
Can I Make This Dish Ahead of Time?
While it’s best enjoyed fresh, you can prepare the lemon garlic butter sauce and the Brussels sprouts ahead of time. Store the sauce in the fridge for up to 2 days. When you’re ready to cook, simply reheat the sauce and roast the Brussels sprouts right before serving!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the cod in the microwave or a skillet to retain its moisture, and the Brussels sprouts can be reheated in the oven for a few minutes to regain their crispness.
