Grilled Cod with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes restaurant quality. Delicate cod fillets get a beautiful char on the grill while a silky garlic and white wine butter cooks down with fresh watercress. That peppery green is packed with vitamins and minerals, making this dish as nourishing as it is delicious. The whole thing feels fancy enough for guests but honest enough for a simple Tuesday night at home.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 946 mlfresh watercress(packed, roughly chopped)
- 6 tablespoonsunsalted butter(divided)
- 3garlic cloves(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 237 mlwhite wine(dry)
- 2 tablespoonsextra-virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonfresh cracked black pepper
- 1shallot(minced)
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Heat 2 tablespoons of butter in a small skillet over medium heat. Add the thinly sliced garlic and cook for 3-4 minutes, stirring frequently until golden and crispy. Transfer to a paper towel to drain.
Tip: Watch the garlic carefully to avoid burning; it should be golden, not brown.
- 2
Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and a crispy exterior.
- 3
Heat olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully place the cod skin-side down and sear for 5-6 minutes without moving until the skin is crispy.
Tip: Resist the urge to move the fish; let it develop a golden crust.
- 4
Flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer the cooked cod to a warm plate.
Tip: Cooking time depends on fillet thickness; check for doneness at the thickest part.
- 5
In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Sauté the minced shallot for 1 minute until softened and fragrant.
- 6
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
Tip: This deglazes the pan and incorporates all those flavorful browned bits.
- 7
Whisk in the remaining 3 tablespoons of butter a little at a time, stirring constantly until fully incorporated and the sauce is silky. Remove from heat and season with a pinch of salt and pepper.
Tip: Keep the heat low while whisking in butter to create an emulsified sauce rather than separated oil.
- 8
Toss the fresh watercress with the crispy garlic chips and drizzle with a touch of the beurre blanc sauce. Divide among four serving plates and top each with a grilled cod fillet.
Tip: The watercress's natural peppery bite complements the delicate, flaky cod perfectly.
- 9
Spoon the remaining lemon beurre blanc over and around the cod. Garnish with fresh thyme sprigs and serve immediately.
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