Grilled Cod with Courgette and Lemon Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just forty minutes from start to table. Cod is such a lean, gentle fish that pairs beautifully with bright lemon and tender courgettes, and the whole meal feels elegant without being fussy. What I love most is that cod is packed with protein and B vitamins while being incredibly low in fat, so you can feel good about what you're eating. The lemon butter sauce ties everything together with minimal effort, making this the kind of dish that tastes like you spent hours in the kitchen when really you barely spent any time at all.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 3courgettes(medium, halved lengthwise)
- 4 tablespoonsbutter(unsalted, divided)
- 1lemon(zest and juice)
- 3garlic cloves(minced)
- 2 tablespoonsfresh dill(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 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
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
Flip the courgettes and continue grilling for another 4-5 minutes until tender. Transfer to a serving platter and keep warm.
- 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
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
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
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
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.
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