Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Prepare Brussels Sprouts:
Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread them out on one side of the baking sheet, ensuring they are evenly distributed.

Make Lemon Garlic Butter:
In a small bowl, combine the melted butter, olive oil, minced garlic, lemon juice, lemon zest, paprika, salt, and pepper. Mix well to combine.

Prepare the Cod:
Place the cod fillets on the other half of the baking sheet. Drizzle half of the lemon garlic butter mixture over the cod, and brush to coat evenly. Set aside the remaining butter mixture for later use.

Roast in the Oven:
Roast for 12-15 minutes, or until the cod is flaky and cooked through, and the Brussels sprouts are tender with crispy edges.

Final Touches:
Once the cod and Brussels sprouts are done, remove the baking sheet from the oven. Drizzle the reserved lemon garlic butter over both the cod and Brussels sprouts for an extra burst of flavor.

Serving:
Serve the roasted cod and Brussels sprouts over a bed of quinoa or rice. Garnish with freshly chopped parsley for a bright, fresh finish.

Serving and Storage Tips: