Grilled Cod with Crispy Herb Potatoes and Lemon Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Simultaneously, preheat your oven to 425°F.

   Tip: If using a gas grill, aim for medium-high; if using charcoal, let coals burn until they're mostly white with a glowing center.

2. 2

   Toss the halved potatoes with 4 tablespoons of olive oil, rosemary sprigs, chopped thyme, minced garlic, salt, and black pepper. Spread on a baking sheet and roast for 20-22 minutes until golden and crispy.

   Tip: Start the potatoes in the oven before grilling the cod to ensure everything finishes at the same time.

3. 3

   While potatoes roast, pat the cod fillets dry with paper towels. Brush both sides with the remaining 2 tablespoons of olive oil and season generously with salt and pepper.

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

4. 4

   Once the grill is hot, lightly oil the grates to prevent sticking. Place cod fillets skin-side down on the grill.

   Tip: Don't move the fish for the first 3-4 minutes to develop a golden crust.

5. 5

   Grill the cod for 4-5 minutes on the skin side without moving it, then carefully flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F. Cod cooks quickly, so watch carefully to avoid overcooking.

6. 6

   In the final minute of cooking, melt the butter in a small saucepan and add the lemon zest and juice. Pour this lemon butter sauce over the grilled cod.

   Tip: Squeeze fresh lemon juice directly over the cod just before serving for maximum brightness.

7. 7

   Remove the potatoes from the oven and transfer to serving plates with the grilled cod. Serve immediately with lemon wedges on the side.

   Tip: The residual heat will keep everything warm, so work quickly once the cod comes off the grill.