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
Grilling the fish over lemon slices topped with dill adds a fantastic flavor to this dish. Don’t be intimidated by grilling fish. The layer of lemon slices is all you need to prevent the fish from sticking to the grate. To make on a stovetop, preheat a grill-pan over medium-high heat until nearly smoking, then proceed with the recipe. The combination of butter, lemon, and dill creates a sophisticated sauce that comes together in minutes yet tastes like you spent hours making it. Serve this dish with grilled asparagus.


Olive oil

2 tsp

Uncooked Atlantic cod

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

Table salt

½ tsp


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


4 sprig(s)

Light butter

4 tsp, at room temperature


2 tsp, chopped

Lemon zest

1 tsp


  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