Grilled Cod with Lotus Root and Citrus Beurre Blanc
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together in just 45 minutes, making it perfect for a weeknight dinner that feels restaurant quality. Fresh cod is wonderfully lean and packed with omega 3 fatty acids, which are fantastic for your heart and brain. The lotus root adds a delightful crunch and subtle sweetness, while the silky citrus beurre blanc brings everything together beautifully. What I love most is how simple it really is: you grill the fish, sauté some thinly sliced lotus root, and whisk together a quick sauce. It's the kind of meal that impresses everyone at your table without keeping you stuck in the kitchen.
Ella x
Ingredients
- 4fresh cod fillets(6 oz each, patted dry)
- 1 mediumlotus root(peeled and thinly sliced)
- 4 tablespoonsolive oil
- 6 tablespoonsbutter(cold, cubed)
- 2shallots(minced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonlemon zest
- 1 tablespoonvegetable oil for grill
Detail level
Instructions
- 1
Preheat grill to medium-high heat (about 400°F). Toss lotus root slices with 2 tablespoons olive oil, salt, and pepper, then arrange in a single layer on a grill basket.
Tip: A grill basket prevents delicate lotus root from falling through the grates
- 2
Place grill basket on grates and cook lotus root for 8-10 minutes, stirring occasionally, until golden and tender with slight char marks. Transfer to a plate and keep warm.
Tip: Lotus root should be crispy outside but creamy inside
- 3
While lotus root cooks, prepare the sauce by heating remaining 2 tablespoons olive oil in a small saucepan over medium heat. Add minced shallots and sauté for 2 minutes until fragrant.
- 4
Pour in white wine and lemon juice, bring to a gentle simmer, and reduce by half, about 3-4 minutes. Remove from heat and whisk in cold butter cubes one at a time until fully incorporated and glossy.
Tip: Keep the heat low when adding butter to prevent breaking the sauce
- 5
Strain the beurre blanc through a fine mesh sieve into a clean saucepan. Season with salt, pepper, and lemon zest. Keep warm on lowest heat setting.
- 6
Pat cod fillets dry with paper towels and brush lightly with oil. Season both sides generously with salt and pepper. Grill for 4-5 minutes per side until opaque and flaking easily with a fork.
Tip: Don't move the fish around—let it develop a golden crust before flipping
- 7
Arrange grilled lotus root chips on serving plates as a base. Top each with a cod fillet and drizzle the warm citrus beurre blanc over and around the fish.
- 8
Garnish with fresh thyme sprigs and additional lemon zest. Serve immediately while cod and sauce are still warm.
Tip: The heat of the fish will keep the sauce at perfect temperature
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