Grilled Cod with Pea and Lemon Butter Sauce
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under thirty minutes and tastes like you spent hours in the kitchen. The star of the show is fresh cod, a lean white fish that's packed with protein and omega 3 fatty acids for heart health. What I love most is how simple it really is: you grill the delicate fillets while whipping up a silky pea and lemon butter sauce that's bright, elegant, and absolutely foolproof. Fresh mint and garlic add complexity without any fuss, and the whole meal feels special enough for guests but easy enough for a busy Tuesday night.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 473 mlfrozen peas
- 4 tablespoonsbutter(divided)
- 3 tablespoonsfresh lemon juice
- 2garlic cloves(minced)
- 2 tablespoonsfresh mint leaves(chopped)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ cupvegetable broth
- 1shallots(finely diced)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: Let the grill heat for at least 10 minutes for even cooking.
- 2
Bring a small pot of salted water to boil and cook the frozen peas for 2-3 minutes until tender. Drain and set aside to cool slightly.
Tip: Don't overcook the peas; they should retain their bright green color.
- 3
Transfer the cooled peas to a food processor with 2 tablespoons of butter, minced garlic, and mint. Pulse until you reach a coarse purée consistency. Season with salt and pepper to taste.
Tip: A chunky purée is more interesting than a smooth one.
- 4
Pat the cod fillets dry with paper towels and brush both sides with olive oil. Season generously with salt and black pepper.
Tip: Drying the fish helps it develop a better sear and prevents sticking.
- 5
Place the cod skin-side down on the hot grill. Resist the urge to move it for 4-5 minutes until the skin crisps and releases naturally from the grates.
Tip: The skin should be golden and crispy before you flip.
- 6
Carefully flip the cod and grill for another 3-4 minutes on the flesh side until it flakes easily with a fork. Remove from heat.
Tip: Cod cooks quickly; avoid overcooking to keep it moist.
- 7
In a small skillet over medium heat, melt the remaining 2 tablespoons of butter with diced shallots. Cook for 1-2 minutes until fragrant, then add the vegetable broth and lemon juice.
Tip: This creates a light, elegant sauce without being too heavy.
- 8
Simmer the sauce for 2 minutes, then remove from heat and stir in the lemon zest. Taste and adjust seasoning as needed.
Tip: Add the zest at the end to preserve its bright citrus oils.
- 9
Place each grilled cod fillet on a warm plate, spoon the pea purée to one side, and drizzle the lemon butter sauce around and over the fish. Serve immediately.
Tip: Warm plates keep the food hot longer and enhance the dining experience.
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