Grilled Cod with Crispy Herb Potatoes and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Cod is such a wonderful lean protein that's packed with omega 3 fatty acids, so you know you're eating something genuinely good for you. The crispy herb potatoes soak up all that lemon butter sauce, and the whole thing feels elegant enough for company but simple enough that anyone can pull it off. Fresh rosemary and thyme make your kitchen smell incredible while everything's cooking, and honestly, it's hard to go wrong with this combination of flavors.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- ¾ kgbaby potatoes(halved)
- 6 tablespoonsolive oil
- 2 sprigsfresh rosemary
- 1 tablespoonfresh thyme(chopped)
- 4garlic cloves(minced)
- 2lemon(1 zested, 1 halved)
- 3 tablespoonsunsalted butter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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