Grilled Cod with Rocket and Lemon Butter Sauce

Instructions

1. 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. 2

   Preheat your grill to medium-high heat (around 400°F). Oil the grill grates well to prevent the fish from sticking.

3. 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. 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. 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. 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. 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. 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. 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.