Grilled Cod with Courgette and Lemon Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400°F. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.

   Tip: Drying the fish ensures better browning and prevents sticking to the grill grates.

2. 2

   Toss the courgette halves with 1.5 tablespoons of olive oil, salt, and pepper. Arrange them cut-side down on the grill and cook for 4-5 minutes until golden grill marks form.

   Tip: Don't move the courgettes around too much to get nice caramelized marks.

3. 3

   Flip the courgettes and continue grilling for another 4-5 minutes until tender. Transfer to a serving platter and keep warm.

4. 4

   Brush the remaining 1.5 tablespoons of olive oil onto the grill grates. Place cod fillets skin-side down and grill for 5-6 minutes without moving them.

   Tip: The skin will crisp beautifully and help keep the fish moist during cooking.

5. 5

   Gently flip the cod and cook for another 3-4 minutes until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: Avoid excessive flipping to prevent the delicate fish from breaking apart.

6. 6

   While the cod finishes cooking, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

   Tip: Keep the heat moderate so the garlic softens without browning too much.

7. 7

   Remove the pan from heat and stir in the remaining 2 tablespoons of cold butter, lemon zest, lemon juice, fresh dill, parsley, and red pepper flakes if using.

   Tip: Adding cold butter off the heat creates a silky emulsified sauce.

8. 8

   Arrange the grilled cod and courgettes on serving plates. Drizzle the lemon butter sauce over the fish and vegetables, and garnish with additional fresh herbs.

   Tip: Serve immediately while everything is still warm and the sauce is glossy.