Grilled Cod with Edamame
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something that feels fancy but comes together in under 40 minutes. Cod is such a mild, delicate fish that pairs beautifully with bright lemon and fresh dill, and the edamame adds a wonderful protein boost to keep you satisfied. These soybeans are packed with plant based protein and fiber, so you're getting a really nutritious meal without any fuss. Best part? Everything grills up at once, which means minimal cleanup and maximum flavor. It's the kind of dish that makes you feel like you're dining out, but your wallet definitely knows better.
Ella x
Ingredients
- 4cod fillets(6 oz each, pat dry)
- 3 tablespoonsolive oil(divided)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4garlic cloves(minced)
- 473 mlfrozen edamame(thawed)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 2 tablespoonsbutter
- 2 tablespoonsfresh dill(chopped)
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While it heats, season both sides of the cod fillets generously with sea salt and black pepper.
Tip: Pat the cod completely dry with paper towels to ensure better browning and prevent sticking.
- 2
Brush the grill grates lightly with oil to prevent sticking. Place cod skin-side up on the grill and cook for 6-7 minutes without moving it.
Tip: Resist the urge to flip early; letting it sit undisturbed creates a beautiful crust.
- 3
Carefully flip the cod and cook for another 5-6 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a serving plate.
Tip: The internal temperature should reach 145°F for perfectly cooked cod.
- 4
In a skillet over medium heat, melt butter with 2 tablespoons of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Tip: Don't let the garlic brown; it will become bitter if overcooked.
- 5
Add the thawed edamame to the skillet and stir-fry for 3-4 minutes until heated through and lightly golden at the edges.
Tip: For extra flavor, sprinkle a pinch of sea salt on the edamame while cooking.
- 6
Remove the skillet from heat and stir in fresh lemon juice, lemon zest, chopped dill, and red pepper flakes. Drizzle with remaining olive oil.
Tip: Add the acid (lemon juice) off heat to preserve the bright flavor.
- 7
Spoon the warm edamame mixture alongside each cod fillet and serve immediately.
Tip: Garnish with additional fresh dill sprigs or lemon wedges for visual appeal.
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