Grilled Cod with Carrot and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant yet simple dinner comes together in under an hour and honestly feels like something you'd order at a nice restaurant. I love grilled cod because it's so delicate and cooks quickly, making weeknight entertaining totally doable. The carrots add natural sweetness and are packed with beta carotene for your eyes, while the herb butter ties everything together beautifully. What I appreciate most is how forgiving this recipe is: if you don't have fresh thyme, parsley works just fine, and the whole thing requires just basic kitchen skills. It's one of those meals that tastes fancy but doesn't stress you out.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 1½ poundscarrots(peeled and cut into 3-inch batons)
- 4 tablespoonsunsalted butter(divided)
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 2garlic cloves(minced)
- 2 tablespoonslemon juice
- 1 teaspoonorange zest
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While the grill heats, toss the carrot batons with 1 tablespoon of olive oil, half the sea salt, and a pinch of black pepper on a sheet pan.
Tip: For even cooking, arrange carrots in a single layer and try to keep them similar in size.
- 2
Place the carrots on the grill in a grill basket or directly on the grates, perpendicular to prevent rolling. Grill for 15-18 minutes, stirring occasionally, until they develop light char marks and become tender when pierced with a fork.
Tip: If carrots are browning too quickly, move them to a cooler zone of the grill.
- 3
While carrots grill, prepare the herb butter by mixing 3 tablespoons of softened butter with minced garlic, chopped parsley, thyme, orange zest, and 1 tablespoon of lemon juice. Season with a pinch of salt and pepper, then set aside.
Tip: Make the herb butter at least 10 minutes before serving so flavors can meld.
- 4
Pat the cod fillets completely dry with paper towels. Brush both sides with the remaining 1 tablespoon of olive oil and season generously with sea salt and black pepper on all sides.
Tip: Dry fish prevents sticking and promotes better browning on the grill.
- 5
Once carrots have been grilling for about 10 minutes and the grill is hot, oil the grates lightly. Place cod fillets skin-side up on the grill, spacing them apart to allow for airflow.
Tip: Skin-side up first helps the delicate flesh cook gently and prevents breaking.
- 6
Grill the cod for 5-6 minutes without moving it, until the skin side is slightly charred. Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Tip: Cooking time varies by thickness—aim for an internal temperature of 145°F if using a thermometer.
- 7
Transfer the grilled cod to a serving platter. Top each fillet with a generous spoonful of herb butter and drizzle with the remaining lemon juice.
Tip: The warm fish will melt the herb butter beautifully.
- 8
Arrange the grilled carrots alongside the cod and serve immediately while everything is hot and at peak flavor.
Tip: Garnish with extra fresh herbs or a sprinkle of orange zest for added visual appeal.
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