Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Instructions:
Roast the Brussels Sprouts:
Preheat the oven to 400°F (200°C).
In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper.
Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
Season the Cod:
In a bowl, combine the cod fillets with olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Mix well to coat the fish evenly.
Cook the Cod:
Heat a large skillet over medium-high heat. Add the seasoned cod fillets and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
Make the Lemon Garlic Butter Sauce:
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the lemon juice, chopped parsley, salt, and pepper. Remove from heat.
Assemble the Bowls:
Divide the roasted Brussels sprouts among serving bowls.
Top each bowl with a cooked cod fillet.
Drizzle generously with the lemon garlic butter sauce.
Tips & Variations:
Fish Swap: Use any white fish like halibut, tilapia, or haddock if preferred.
Add Heat: For a spicy kick, add a pinch of red pepper flakes to the cod seasoning or the butter sauce.
Serve With: Pair with a side of rice, quinoa, or a fresh green salad for a complete meal.
Make It Creamy: Stir a tablespoon of heavy cream or Greek yogurt into the butter sauce for a richer texture.
Enjoy these vibrant and delicious cod bowls for a meal that’s as nutritious as it is flavorful!