Grilled Cod with Sweet Potato and Citrus Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. The sweet potato pairs beautifully with flaky cod, while the bright citrus glaze brings everything together with fresh ginger and honey. Sweet potatoes are packed with beta carotene, which is fantastic for your eyes and immune system. What I love most is how simple it is to pull off, even on a busy day, and the whole meal feels fancy enough for company without requiring any fancy techniques.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 2 mediumsweet potatoes(cut into 1/2-inch wedges)
- 237 mlfresh orange juice
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonshoney
- 3 tablespoonsolive oil(divided)
- 2garlic cloves(minced)
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Toss sweet potato wedges with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Tip: Start the sweet potatoes before the cod as they take longer to cook.
- 2
Place sweet potato wedges directly on the grill grates or use a grill basket. Grill for 18-20 minutes, turning every 5 minutes, until golden and crispy on the edges with a tender interior.
- 3
While sweet potatoes cook, prepare the citrus glaze by whisking together orange juice, minced ginger, honey, and minced garlic in a small bowl. Set aside.
- 4
Pat the cod fillets dry with paper towels. Rub each fillet with remaining olive oil and season both sides generously with salt and pepper.
- 5
When sweet potatoes have about 5 minutes remaining, place cod fillets skin-side down on the grill. Top each fillet with a sprig of fresh thyme.
- 6
Grill cod for 4-5 minutes without moving, allowing the skin to crisp. Carefully flip and brush the top of each fillet with the citrus glaze.
- 7
Continue grilling for another 3-4 minutes, basting once more with remaining glaze, until the fish is opaque and flakes easily with a fork.
- 8
Transfer grilled cod and sweet potatoes to serving plates. Drizzle any remaining glaze over the fish and garnish with fresh lemon wedges and additional thyme sprigs if desired.
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