Grilled Cod with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour and feels fancy enough to impress guests. Cod is such a lean protein that's wonderfully mild, and when paired with the natural sweetness of roasted butternut squash, it becomes something really special. The sage brown butter brings everything together with an earthy, nutty flavor that makes you feel like you're eating at a restaurant. Butternut squash is packed with vitamin A, which is fantastic for your eyesight and immune system. Best of all, this meal doesn't require complicated techniques or hard to find ingredients, just simple, wholesome cooking.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 1butternut squash(peeled, seeded, and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter
- 12fresh sage leaves(divided)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
- 4thyme sprigs(fresh)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While it heats, toss the butternut squash cubes with 2 tablespoons of olive oil, half the salt, and half the pepper on a baking sheet.
Tip: Cut squash pieces evenly so they cook at the same rate.
- 2
Place the baking sheet on the grill's cooler side or in a 400°F oven for 25-30 minutes, stirring halfway through, until the squash is tender and golden at the edges.
Tip: If grilling in a grill basket, shake it occasionally for even caramelization.
- 3
While the squash cooks, pat the cod fillets completely dry with paper towels, then brush both sides lightly with the remaining 2 tablespoons of olive oil.
Tip: Dry fish prevents sticking and helps create a better sear on the grill.
- 4
Season the cod fillets generously with the remaining salt, pepper, minced garlic, and red pepper flakes. Top each fillet with a thyme sprig.
Tip: Season just before grilling to prevent the salt from drawing out moisture.
- 5
Oil your grill grates well, then place the cod fillets skin-side up on the hottest part of the grill. Grill for 4-5 minutes without moving them until golden and crispy on the bottom.
Tip: Resist the urge to flip too early; let the fish develop a nice crust for flavor.
- 6
Gently flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a serving plate.
Tip: Cod cooks quickly, so watch carefully to avoid overcooking.
- 7
While the cod finishes cooking, melt the butter in a small saucepan over medium heat. Add the remaining 8 sage leaves and cook for 2-3 minutes until the butter turns golden brown and the sage is crispy.
Tip: Watch the butter carefully so it browns but doesn't burn.
- 8
Divide the grilled cod and roasted butternut squash among four plates. Drizzle with the sage brown butter, garnish with lemon zest, a squeeze of fresh lemon juice, and the crispy sage leaves.
Tip: Serve immediately while everything is warm and the sage is still crispy.
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