Grilled Cod with Rocket and Lemon Butter Sauce
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under 30 minutes and tastes absolutely restaurant quality. The cod is so delicate and flakes beautifully when cooked, while the buttery lemon sauce brings everything together with bright, zingy flavor. I love that rocket is packed with nutrients and antioxidants, making this dish as nourishing as it is delicious. The best part? You likely have most of these ingredients already in your kitchen, and the whole process is surprisingly simple. Give it a try and you'll see why this becomes a regular rotation at my table.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 710 mlfresh rocket(lightly packed)
- 4 tablespoonsunsalted butter(cold, cubed)
- 3 tablespoonsfresh lemon juice
- 2garlic cloves(minced)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1 tablespoonlemon zest
- 4 sprigsfresh thyme
- 1shallots(thinly sliced)
- 59 mlwhite wine
Detail level
Instructions
- 1
Pat the cod fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt and black pepper on all sides.
Tip: Drying the fish ensures better browning and prevents sticking on the grill.
- 2
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates well to prevent the fish from sticking.
- 3
While the grill heats, melt 1 tablespoon of butter in a small saucepan over medium heat. Add the minced garlic and sliced shallots, sautéing for 2-3 minutes until softened and fragrant.
Tip: Cook the aromatics gently to avoid browning them too quickly.
- 4
Pour the white wine into the pan and let it reduce by half, about 2 minutes. Add the lemon juice and remove from heat.
- 5
Place the cod fillets skin-side down on the grill and cook for 5-6 minutes without moving them. You should see beautiful char marks forming.
Tip: Resist the urge to flip too early—let the skin crisp up for the best texture.
- 6
Gently flip the cod and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Tip: The second side cooks faster, so watch carefully to avoid overcooking.
- 7
Remove the pan from heat and whisk in the remaining 3 tablespoons of cold butter, one cube at a time, until the sauce becomes silky and emulsified. Stir in the lemon zest and adjust seasoning.
Tip: Adding cold butter off the heat creates a luxurious sauce without breaking it.
- 8
Toss the fresh rocket with a pinch of salt and pepper. Arrange on a serving platter and top each portion with a grilled cod fillet.
- 9
Spoon the lemon butter sauce around and over the cod. Garnish with fresh thyme sprigs and additional lemon zest if desired. Serve immediately.
Tip: The warm fish will gently wilt the rocket slightly, creating a nice textural contrast.
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