
Grilled Cod with Rocket and Lemon Butter Sauce
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 709¾ 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)
- 59⅛ mlwhite wine
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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