Photo of Grilled cod fillets with lemon-dill butter by WW

Grilled cod fillets with lemon-dill butter

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
Don’t be intimidated by grilling fish. A layer of lemon slices is all you need to prevent the fish from sticking to the grate.


Extra virgin olive oil

2 tsp(s)

Uncooked Atlantic cod

24 oz, or other firm white fish, such as tilapia (four 6-oz fillets)

Table salt

½ tsp(s)


2 medium, sliced 1/4-in thick (you’ll need 12 slices total)

Fresh dill

4 sprig(s), 4 sprigs

Light butter

4 tsp(s), at room temperature

Fresh dill

2 tsp(s), chopped

Lemon zest

1 tsp(s)


  1. Preheat a charcoal or gas grill to medium-high heat. Let it heat for at least 10 minutes once it reaches the correct temperature; scrape grate clean with a steel brush and coat lightly with oil.
  2. While grill heats, pat fish dry; sprinkle with salt.
  3. Carefully place 3 lemon slices on grill, slightly overlapping; top with a dill sprig and a fish fillet. Repeat with remaining lemon, dill and fish. Cover grill; cook, without turning, until fish is opaque all the way through and yields easily to a thin-bladed knife, 8-10 minutes.
  4. While fish is cooking, combine butter, chopped dill and zest in a small bowl.
  5. Using two thin-bladed spatulas, transfer each lemon-dill-fish portion to a plate; top each with 1 1/2 tsp lemon-dill butter and serve (serving the lemon slices is optional).
  6. Serving size: 1 fillet and 1 1/2 tsp butter


To make on a stovetop, preheat a grill-pan over medium-high heat until nearly smoking, then proceed with the recipe.