Grilled Cod with Roasted Parsnip and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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.