Grilled Cod with Artichoke and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels elegant enough for guests. Grilled cod is incredibly lean and packed with protein, making it a nutritious choice that doesn't feel like a health food. The bright lemon butter sauce ties everything together beautifully, while fresh artichoke hearts add a tender, slightly sweet element that makes the whole plate feel special. Best of all, most of the ingredients are pantry staples, so you probably have everything on hand already. It's simple, impressive, and genuinely delicious.
Ella x
Ingredients
- 4cod fillets(6 oz each, pat dried)
- 340 gfresh artichoke hearts(halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 2fresh lemon(zested and juiced)
- 3 tablespoonsbutter
- 1 tablespoonfresh thyme(chopped)
- 3garlic cloves(minced)
- 1 teaspoonkosher salt
- ½ teaspoonfresh cracked black pepper
- ¼ teaspoonred pepper flakes(optional)
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 400°F). While heating, toss artichoke hearts with 2 tablespoons olive oil, salt, and pepper in a bowl.
Tip: Pat artichokes dry before oiling to help them develop a nice golden exterior.
- 2
Season cod fillets on both sides with salt, pepper, and a pinch of red pepper flakes if desired. Brush lightly with remaining 2 tablespoons olive oil.
Tip: Season just before grilling to prevent the salt from drawing out moisture from the fish.
- 3
Place artichokes cut-side down on the grill grates and cook for 8-10 minutes, turning halfway through, until tender and lightly charred.
Tip: Use a grill basket if you have one to prevent smaller pieces from falling through.
- 4
Once artichokes are nearly done, place cod fillets directly on the grill. Cook for 4-5 minutes without moving, then gently flip and cook another 3-4 minutes until the fish flakes easily with a fork.
Tip: Resist the urge to move the fish immediately—this allows the skin to crisp and prevents sticking.
- 5
While fish finishes cooking, melt butter in a small skillet over medium heat. Add minced garlic and fresh thyme, cooking for 1-2 minutes until fragrant.
Tip: Don't let the butter brown too much; keep it light golden.
- 6
Remove the skillet from heat and stir in lemon zest and juice, tasting to adjust seasoning if needed.
Tip: Add the lemon juice off heat to preserve the bright, fresh flavor.
- 7
Transfer grilled cod and artichokes to serving plates. Drizzle the lemon-herb butter sauce over the fish and vegetables, then garnish with fresh parsley.
Tip: Serve immediately while the fish is still warm and the butter sauce is at its most flavorful.
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