1-First, preheat your oven to 400°F (200°C) and toss the 1 pound of halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until they’re golden and tender, adding that perfect nutty crunch to your bowl.

2-Meanwhile, pat the 4 cod fillets dry and brush them with a mixture of 2 tablespoons melted butter, 2 tablespoons olive oil, 4 cloves minced garlic, juice and zest from 1 lemon, 1 teaspoon smoked paprika, salt, and pepper. Heat a skillet over medium-high heat and sear the cod for 2-3 minutes per side until it’s golden and cooked through.

3-Assemble your bowls by starting with 1 cup cooked quinoa or rice as the base, then add the roasted Brussels sprouts, top with the cod fillets, and garnish with chopped fresh parsley for a fresh finish. This method ensures the flavors meld beautifully, creating a balanced meal that’s quick to prepare in about 40 minutes total.