Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes or until golden and tender.
While the sprouts are roasting, pat the cod fillets dry with paper towels.
In a small bowl, mix melted butter, olive oil, garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
Brush the cod fillets generously with the butter mixture.
Heat a skillet over medium-high heat. Sear the cod fillets for 2-3 minutes per side until golden brown and cooked through.
Assemble the bowls with a base of cooked quinoa or rice. Add roasted Brussels sprouts and top with cod fillets.
Garnish with fresh parsley and additional lemon zest if desired. Serve warm.
Notes:
You can use any type of white fish you like for this recipe.
For a spicier dish, add a pinch of red pepper flakes to the seasoning.
Serve the cod bowls with your favorite side dishes, such as rice or quinoa.
Directions:
Preheat oven to 400°F (200°C).
Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes or until golden and tender.
While the sprouts are roasting, pat the cod fillets dry with paper towels.
In a small bowl, mix melted butter, olive oil, garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.
Brush the cod fillets generously with the butter mixture.
Heat a skillet over medium-high heat. Sear the cod fillets for 2-3 minutes per side until golden brown and cooked through.
Assemble the bowls with a base of cooked quinoa or rice. Add roasted Brussels sprouts and top with cod fillets.
Garnish with fresh parsley and additional lemon zest if desired. Serve warm.
Notes:
You can use any type of white fish you like for this recipe.
For a spicier dish, add a pinch of red pepper flakes to the seasoning.
Serve the cod bowls with your favorite side dishes, such as rice or quinoa.
