Grilled Cod with Caramelized Onion 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 tastes like you've been cooking all day. The cod is naturally lean and packed with protein, making it such a smart choice for eating well without sacrificing flavor. What really makes this dish shine is the sweet, golden caramelized onions paired with a silky lemon butter sauce that brings everything to life. The whole process is surprisingly simple, and I promise you'll feel like a restaurant chef when you plate it up for your family or guests.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 3 mediumyellow onions(thinly sliced)
- 4 tablespoonsbutter(divided)
- 2 tablespoonsolive oil
- 2fresh lemon(zest and juice)
- 3garlic cloves(minced)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt(to taste)
- ½ teaspoonblack pepper(to taste)
- 59 mlwhite wine(dry)
- 59 mlvegetable broth
Detail level
Instructions
- 1
Heat 2 tablespoons of butter with olive oil in a large skillet over medium heat. Add sliced onions and a pinch of salt, stirring occasionally until deeply golden and caramelized, about 15-18 minutes. The onions should be sweet and jammy.
Tip: Don't rush the caramelization process; low and slow heat develops the best flavor.
- 2
While onions cook, preheat your grill to medium-high heat (around 400°F). Pat the cod fillets dry with paper towels and season both sides generously with salt, pepper, and lemon zest.
Tip: Dry fish prevents sticking and allows for better browning on the grill.
- 3
Once onions are caramelized, add minced garlic and fresh thyme to the skillet, cooking for 1 minute until fragrant. Deglaze the pan with white wine and vegetable broth, then simmer for 3 minutes.
Tip: The liquid helps incorporate the flavorful browned bits from the bottom of the pan.
- 4
Lightly oil the grill grates to prevent sticking. Place cod fillets on the grill and cook for 4-5 minutes per side without moving them around, until the flesh is opaque and flakes easily with a fork.
Tip: Resist the urge to flip too early; let the fish develop a light crust for better texture.
- 5
Remove the thyme sprigs from the onion mixture. Whisk in the remaining 2 tablespoons of butter and fresh lemon juice, adjusting seasoning as needed.
Tip: The butter adds richness and helps emulsify the sauce slightly.
- 6
Transfer grilled cod to serving plates and generously top each fillet with the caramelized onion mixture. Drizzle any remaining pan sauce around the plate and serve immediately with lemon wedges on the side.
Tip: Serve with steamed asparagus or a crisp green salad for a complete meal.
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