Preheat oven to 400°F (200°C).

Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes or until golden and tender.

While the sprouts are roasting, pat the cod fillets dry with paper towels.

In a small bowl, mix melted butter, olive oil, garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper.

Brush the cod fillets generously with the butter mixture.

Heat a skillet over medium-high heat. Sear the cod fillets for 2-3 minutes per side until golden brown and cooked through.

Assemble the bowls with a base of cooked quinoa or rice. Add roasted Brussels sprouts and top with cod fillets.

Garnish with fresh parsley and additional lemon zest if desired. Serve warm.