Grilled Cod with Roasted Parsnip and Herb 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 impresses every single time. Grilled cod is such a smart choice since it's lean, flaky, and packed with omega 3 fatty acids that are wonderful for your heart. The roasted parsnips add natural sweetness and earthiness that perfectly complements the delicate fish, while the herb butter brings everything together with bright, fresh flavors. Best of all, this elegant plate doesn't require any fancy techniques or expensive ingredients, just quality fish and a handful of herbs from your garden or local market.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- ½ kgparsnips(peeled and cut into 3-inch batons)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter(unsalted)
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 1lemon(zest and juice)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Toss the parsnip batons with 2 tablespoons of olive oil, salt, and pepper. Spread them on a grill-safe tray or in a grill basket.
Tip: Pre-roasting parsnips ensures they're tender inside and caramelized outside before the cod finishes cooking.
- 2
Place the parsnip tray on the grill and cook for 12-15 minutes, stirring occasionally, until golden and fork-tender. Transfer to a serving platter and keep warm.
- 3
While parsnips cook, pat the cod fillets dry with paper towels. Rub both sides with the remaining 2 tablespoons of olive oil and season generously with salt and pepper.
Tip: Drying the fish helps it develop a better crust and prevents sticking to the grill grates.
- 4
Oil the grill grates well to prevent sticking. Place cod skin-side down on the grill and cook for 5-6 minutes without moving, allowing the skin to crisp. Flip gently and cook for another 3-4 minutes until the flesh is opaque and flakes easily.
Tip: Don't flip the fish too early; letting it sit allows the proteins to set and prevents it from breaking apart.
- 5
While the cod grills, melt the butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in the white wine, lemon juice, thyme, and parsley. Simmer for 1-2 minutes.
Tip: This herb butter can be made ahead and gently reheated just before serving.
- 6
Arrange the roasted parsnips on serving plates and top each with a grilled cod fillet. Pour the warm herb butter over the fish and garnish with fresh lemon zest and extra parsley.
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