Grilled Cod with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. Cod is wonderfully mild and flaky, plus it's packed with lean protein and omega 3 fatty acids that are great for your heart. I love pairing it with tangy braised cabbage that gets soft and slightly sweet as it cooks down. The whole meal feels fancy enough for guests but honestly it's so simple and straightforward that even a busy weeknight works perfectly. Fresh lemon and thyme brighten everything up beautifully.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 1purple cabbage(thinly sliced)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter(unsalted)
- 3garlic cloves(minced)
- 2lemon(1 juiced, 1 sliced for garnish)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½red onion(thinly sliced)
- 2 tablespoonsapple cider vinegar
- 1 tablespoonfresh dill(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Clean grill grates ensure better char marks and prevent the fish from sticking.
- 2
Season the cod fillets generously on both sides with sea salt, black pepper, and half of the chopped thyme. Drizzle lightly with 1 tablespoon of olive oil.
Tip: Pat the fish dry before seasoning so the seasonings adhere better.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced red onion and sauté for 2 minutes until just softened.
Tip: Don't cook the onions too long or they'll become too soft for the slaw.
- 4
Add the sliced purple cabbage to the skillet with the onions. Cook for 4-5 minutes, stirring occasionally, until the cabbage is slightly wilted but still has some crunch.
Tip: Stir frequently for even cooking and to prevent browning.
- 5
Deglaze the cabbage mixture with apple cider vinegar and cook for another 1-2 minutes. Season with a pinch of salt and pepper, then transfer to a serving platter. Keep warm.
Tip: The vinegar adds a bright acidity that complements the grilled fish perfectly.
- 6
Place the seasoned cod fillets directly on the preheated grill. Cook for 5-6 minutes per side without moving them, until the fish flakes easily with a fork and has nice grill marks.
Tip: Resist the urge to flip the fish too early; let it develop a crust before turning.
- 7
While the cod finishes cooking, prepare the lemon-herb butter by combining 3 tablespoons of softened butter with minced garlic, remaining thyme, fresh dill, and juice from one lemon in a small bowl.
Tip: Mix the butter off the heat so it stays creamy and doesn't melt too quickly.
- 8
Transfer the grilled cod fillets to the platter with the cabbage slaw. Top each fillet with a dollop of lemon-herb butter and garnish with fresh lemon slices and additional fresh dill.
Tip: The residual heat from the fish will melt the butter beautifully, creating a silky sauce.
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