Grilled Cod with Cauliflower

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates. Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry fish prevents sticking and helps create a better crust on the grill.

2. 2

   Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a large piece of heavy-duty aluminum foil, fold up the edges to create a packet, and place on the grill.

   Tip: The foil packet keeps the cauliflower moist while allowing light charring at the edges.

3. 3

   Grill the cauliflower packet for about 15 minutes, shaking gently halfway through, until the florets are tender with light browning.

4. 4

   While the cauliflower cooks, brush the cod fillets with the remaining 2 tablespoons of olive oil on both sides.

5. 5

   Once the cauliflower has cooked for 15 minutes, place the cod fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, then carefully flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Avoid flipping too early; the skin will release naturally when the fish is ready.

6. 6

   While the cod finishes cooking, melt butter in a small saucepan over medium heat. Add the minced garlic and thyme, stirring gently for about 1 minute until fragrant.

7. 7

   Pour in the white wine and lemon juice, scraping up any flavorful bits. Simmer for 2 minutes, then remove from heat and stir in the capers and fresh parsley.

   Tip: The white wine adds depth and helps create a silky sauce without curdling the butter.

8. 8

   Transfer the grilled cod and cauliflower to serving plates, drizzle generously with the lemon-herb butter sauce, and serve immediately with extra lemon wedges on the side.