Grilled Cod with Leek and Lemon Butter
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 you spent way more effort than you actually did. Cod is such a lean, delicate fish that takes beautifully to grilling, and when you pair it with a silky lemon butter sauce and tender leeks, you've got something restaurant worthy on your plate. Leeks are packed with vitamins and fiber, so you're getting something genuinely nourishing alongside pure comfort. The whole thing feels fancy but honestly, it's so simple and straightforward that even if you're new to grilling fish, you'll nail it.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 3leeks(white and light green parts only, halved lengthwise)
- 4 tablespoonsunsalted butter(divided)
- 1fresh lemon(zested and juiced)
- 4 sprigsfresh thyme
- 2garlic cloves(minced)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mldry white wine
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Brush the grill grates with oil to prevent sticking and allow them to heat for 5 minutes.
Tip: A hot grill prevents the fish from sticking and creates beautiful char marks.
- 2
While the grill heats, prepare the leeks by brushing them with 1 tablespoon of olive oil and seasoning generously with salt and pepper on both sides.
Tip: Halving the leeks lengthwise allows them to cook evenly and creates a nice flat surface for grilling.
- 3
Season the cod fillets on both sides with salt, pepper, and lemon zest. Lightly brush with remaining olive oil.
Tip: Don't over-season; the lemon butter sauce will add plenty of flavor.
- 4
Place the leek halves on the grill cut-side down and cook for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes until tender. Transfer to a warm plate.
Tip: The leeks should have some caramelization but still maintain a slight firmness.
- 5
Lay the cod fillets skin-side up on the grill and cook for 5-6 minutes without moving them. Gently flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Resist the urge to move the fish; letting it sit creates a nice crust.
- 6
While the fish finishes cooking, melt 3 tablespoons of butter in a small saucepan over low heat. Add minced garlic and thyme sprigs, warming until fragrant, about 2 minutes.
Tip: Keep the heat low to avoid browning the butter too quickly.
- 7
Remove the pan from heat and stir in the white wine, lemon juice, and any pan drippings from the fish. Season with a pinch of salt and pepper to taste.
Tip: The acidity from the wine and lemon brightens the rich butter sauce.
- 8
Arrange the grilled leeks on serving plates, place a cod fillet on top, and spoon the lemon butter sauce over everything. Garnish with fresh parsley and a light squeeze of additional lemon.
Tip: Serve immediately while the fish is warm and the sauce is silky.
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