Grilled Cod with Artichoke and Lemon Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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.