Easy Baked Lemon Garlic Cod with Crispy Roasted Brussels Sprouts
Lemon Garlic Cod Bowls with Roasted Brussels Sprouts (Fresh, Light, and So Satisfying)
When you want dinner to feel fresh and balanced—but you don’t want to babysit the stove—these Lemon Garlic Cod Bowls with Roasted Brussels Sprouts are a total win. Cod bakes quickly and stays tender with a simple olive oil, garlic, lemon, and oregano mixture. Meanwhile, Brussels sprouts roast into crispy-edged little flavor bombs that bring crunch and caramelized goodness to the bowl.
This meal is light without being boring, fast enough for a weeknight, and easy to build into “bowls” with your favorite base—rice, quinoa, couscous, or even a bed of greens.
Why I Love This Recipe
- One oven, minimal effort—simple baking sheet dinner energy
- Cod cooks in minutes and stays flaky and tender
- Brussels sprouts get crispy and browned for big flavor
- Naturally lighter but still satisfying thanks to protein + veggies
- Easy to customize with grains, sauces, and toppings
Lemon Garlic Cod Bowls with Roasted Brussels Sprouts
Tender baked cod with garlic and lemon served alongside crispy roasted Brussels sprouts for a light, balanced meal.
Prep: 10 min | Cook: 25 min | Total: 35 min
Servings: 4 servings
Ingredients
- 1 lb cod fillets, cut into 4 pieces
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 lb Brussels sprouts, halved
- Black pepper to taste
Instructions
- Preheat oven to 400°F.
- In a small bowl, combine 2 tablespoons olive oil, minced garlic, lemon juice, oregano, and salt.
- Place cod fillets on a baking sheet and brush generously with the lemon garlic mixture.
- Toss halved Brussels sprouts with remaining 1 tablespoon olive oil, salt, and black pepper.
- Arrange Brussels sprouts on a separate baking sheet and roast for 20-25 minutes until crispy and browned.
- Bake cod for 10-12 minutes until fish flakes easily with a fork.
- Serve cod and roasted Brussels sprouts in bowls and drizzle with any remaining pan juices.
Nutrition
- Calories: 320 calories
- Fat: 18 g
- Carbs: 14 g
- Protein: 28 g
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Ingredients
- 1 lb cod fillets, cut into 4 pieces
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp dried oregano
- ¼ tsp salt
- 1 lb Brussels sprouts, halved
- Black pepper, to taste
Swaps and Notes
- Fish options: Halibut, haddock, or pollock work similarly. Salmon works too, but bake time will be a bit longer depending on thickness.
- Fresh lemon upgrade: Add lemon zest to the garlic mixture for brighter flavor.
- Brussels sprouts trick: Spread them cut-side down and give them space—crowding = steaming instead of crisping.
- Add a base: Rice, quinoa, or cauliflower rice makes these feel like a full “bowl meal.”
- Extra sauce idea: A little Greek yogurt + lemon + garlic makes a quick drizzle.
Step-by-Step Instructions
- Preheat: Heat oven to 400°F.
- Mix lemon garlic oil: In a small bowl, combine 2 tbsp olive oil, garlic, lemon juice, oregano, and salt.
- Season cod: Place cod on a baking sheet and brush generously with the lemon garlic mixture.
- Prep sprouts: Toss Brussels sprouts with remaining 1 tbsp olive oil, salt, and black pepper.
- Roast sprouts: Arrange on a separate baking sheet and roast 20–25 minutes until crispy and browned.
- Bake cod: Bake cod 10–12 minutes until it flakes easily with a fork.
- Build bowls: Divide cod and Brussels sprouts into bowls and drizzle with any pan juices.
Tips for Success
- Pat the cod dry first so the lemon-garlic mixture sticks and you get better flavor on the surface.
- Don’t overbake cod. It goes from perfect to dry fast—pull it as soon as it flakes.
- Use two pans if possible. Brussels sprouts need more time than cod; roasting them separately keeps both perfect.
- Want extra crisp sprouts? Roast them 10 minutes first, then add cod to the oven.
- Taste and adjust lemon. If you like it bright, add an extra squeeze right before serving.
Serving Suggestions and Pairings
These bowls are light and clean, so they pair well with fresh sides and simple meal-prep favorites:
- If you want an extra crunchy side, serve with Easy Homemade Caesar Salad with Chicken for a salad-forward dinner spread.
- For protein-packed lunches to balance your week, try Classic Tuna Salad with a Healthy No-Mayo Twist.
- If you’re building a meal-prep routine, add Protein-Packed Egg Muffins for Easy Meal Prep to your breakfast lineup.
Nutritional Information (Per Serving)
Approximate per serving (based on 4 servings):
- Calories: 320
- Fat: 18 g
- Carbohydrates: 14 g
- Protein: 28 g
Storage and Leftover Tips
- Refrigerate: Store cod and Brussels sprouts in airtight containers for up to 3 days.
- Reheat gently: Warm cod at low heat (microwave in short bursts or a low oven) to avoid drying it out. Brussels sprouts re-crisp best in an air fryer or hot oven for a few minutes.
- Meal prep: Portion into bowls with rice or quinoa and a lemon wedge—great grab-and-go lunch.
- Not ideal for freezing: Cooked cod can get a bit watery after thawing, so this one is best enjoyed fresh or within a couple days.
More Recipes You Will Love
If you like quick, balanced meals and easy planning, try these next:
- Easy Homemade Caesar Salad with Chicken
- Classic Tuna Salad with a Healthy No-Mayo Twist
- The Ultimate Turkey Club Wrap for Easy Lunches
- Protein-Packed Egg Muffins for Easy Meal Prep
- The Ultimate Overnight Oats Guide: 1 Base Recipe + 6 Easy Flavors
Final Thoughts
These Lemon Garlic Cod Bowls with Roasted Brussels Sprouts are proof that healthy can still be craveable. You get tender, flaky fish with bright lemon-garlic flavor, plus crispy roasted sprouts that bring the satisfying bite. It’s simple, clean, and exactly the kind of dinner that makes you feel good afterward.
If you make it, tell me what you used for your bowl base—rice, quinoa, greens, or something else? And if you want more quick, balanced dinners like this, follow along for more.
