Grilled Cod with Garlic and Herb Butter
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 27 minutes total. Cod is such a mild, delicate fish that takes beautifully to a simple garlic and herb butter, and it's packed with lean protein and omega 3 fatty acids that are great for your heart. The best part? You probably have most of these ingredients in your kitchen already. Just get your grill nice and hot, slather those fillets with the most amazing garlicky herb butter, and you'll have an elegant meal that tastes like you spent hours in the kitchen but actually barely takes any time at all.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 8garlic cloves(minced)
- 4 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(fresh leaves)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ½ teaspoongarlic powder
- 1 lemonlemon slices(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While the grill heats, prepare the garlic herb butter by combining softened butter with 6 minced garlic cloves, fresh parsley, fresh thyme, and a squeeze of fresh lemon juice in a small bowl. Mix until well combined and set aside.
Tip: Prepare the herb butter ahead of time so it's ready when your fish finishes cooking.
- 2
Pat the cod fillets dry with paper towels and lay them skin-side down on a clean cutting board. Rub the top (flesh side) of each fillet with a light coat of olive oil.
Tip: Dry fish prevents sticking to the grill grates.
- 3
In a small bowl, combine sea salt, black pepper, garlic powder, and remaining 2 minced garlic cloves. Sprinkle this seasoning mixture evenly over the top of each cod fillet.
Tip: Don't season the skin side as it will rest on the grill.
- 4
Oil your grill grates well with high-heat oil or a grill brush to prevent sticking. Place the cod fillets skin-side down on the grill.
Tip: The skin-side down helps protect the delicate flesh from direct heat.
- 5
Grill undisturbed for 4-5 minutes until the skin is crispy and the flesh begins to flake easily when tested with a fork. The fish should release naturally from the grates when ready.
Tip: Resist the urge to move the fish around—this helps achieve crispy skin.
- 6
Using a thin metal spatula, carefully flip the cod fillets and grill for another 3-4 minutes on the other side until cooked through and the flesh is opaque throughout.
Tip: The fish is done when it flakes apart with gentle pressure and reaches an internal temperature of 145°F.
- 7
Remove the grilled cod from the heat and immediately place each fillet on a serving plate. Top each fillet with a generous spoonful of the garlic herb butter, allowing it to melt over the hot fish.
Tip: The residual heat will melt the butter perfectly, infusing the fish with rich garlic flavor.
- 8
Garnish each plate with fresh lemon slices and an additional sprinkle of fresh parsley. Serve immediately while the butter is still melting into the fish.
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