Grilled Cod with Garlic Mushroom Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like restaurant quality. The star here is the garlic mushroom crust, which adds incredible umami flavor and texture while keeping the cod moist and tender. Mushrooms are packed with antioxidants and B vitamins, making this dish as nourishing as it is delicious. What I love most is how simple the preparation is, even though it feels fancy enough to impress guests. A squeeze of fresh lemon ties everything together beautifully, and you probably have most of these pantry staples on hand already.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- ½ kgmixed mushrooms(cremini, oyster, and shiitake, sliced)
- 5garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 118 mlpanko breadcrumbs
- 59 mlgrated parmesan cheese
- 4 tablespoonsolive oil(divided)
- 2fresh lemon(1 for zest, 1 for juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. While heating, combine panko breadcrumbs, Parmesan cheese, minced garlic, fresh thyme, and lemon zest in a small bowl. Drizzle in 2 tablespoons of olive oil and mix until the mixture resembles coarse sand.
Tip: Prepare the topping while the grill preheats to save time.
- 2
Heat a cast-iron skillet on the grill grates for 5 minutes. Add the remaining 2 tablespoons of olive oil and butter, then add the sliced mushrooms. Season with salt and pepper, and sauté for 8-10 minutes, stirring occasionally, until the mushrooms are golden and have released their liquid.
Tip: Don't overcrowd the skillet; cook in batches if necessary for better browning.
- 3
Season both sides of the cod fillets generously with sea salt and black pepper. Once the mushrooms are nearly done, push them to the side of the skillet and place the cod fillets skin-side down in the open space.
Tip: Keep the grill lid open for better control of the delicate fish.
- 4
Cook the cod for 3-4 minutes without moving it, allowing the skin to crisp slightly. Gently flip the fillets using a thin spatula and cook for an additional 2-3 minutes until the fish is almost opaque throughout.
Tip: The cod will continue cooking slightly after removal, so don't overcook at this stage.
- 5
Divide the panko-Parmesan topping evenly among the four cod fillets, pressing gently onto the surface. Place the skillet back on the grill for 2-3 minutes until the topping is golden and crispy.
Tip: Watch carefully during this final step to prevent the topping from burning.
- 6
Remove the skillet from the grill carefully using heat-safe gloves. Squeeze fresh lemon juice over the cod and mushrooms, and serve immediately while the crust is still crispy.
Tip: Use a fish spatula to carefully transfer each fillet to a plate along with the mushrooms to maintain the presentation.
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