Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts:

 

Ingredients

For the Cod:

• 1 lb cod fillets, cut into 4 pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• ½ tsp dried oregan
• ¼ tsp salt

For the Brussels Sprouts:

• 1 lb Brussels sprouts, halved
• 1 tbsp olive oil
• Salt & pepper to taste

Optional for Serving:

• Cooked rice or quinoa
• Lemon wedges
• Fresh parsley

Instructions

Roast Brussels Sprouts:

Preheat oven to 425°F (220°C). Toss Brussels sprouts with 1 tbsp olive oil, salt & pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.

Prepare Cod:

While sprouts roast, mix olive oil, garlic, lemon juice, oregano, and salt. Rub over cod.

Cook Cod:

Heat a skillet over medium heat. Cook cod for 3–4 minutes per side until flaky and golden.

Assemble Bowls:

Serve cod over rice or quinoa with roasted sprouts. Add lemon wedges and parsley if desired.,,,,,,,,,,,,,,,,,