Grilled Cod with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just under an hour and tastes like you spent way more effort than you actually did. Cod is wonderfully mild and flaky, making it perfect for beginners, and it's packed with lean protein and omega 3 fatty acids that are great for your heart. The roasted cauliflower gives you all the substance you need, plus it's so affordable compared to other sides. With just a few simple ingredients like fresh lemon, garlic, and capers, you'll have an elegant meal that feels totally restaurant worthy but requires almost no special skills.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 1 headcauliflower(cut into florets)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine
- 2 tablespoonscapers(drained)
Detail level
Instructions
- 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
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
Grill the cauliflower packet for about 15 minutes, shaking gently halfway through, until the florets are tender with light browning.
- 4
While the cauliflower cooks, brush the cod fillets with the remaining 2 tablespoons of olive oil on both sides.
- 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
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
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
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.
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