• Season the fish generously with salt and pepper on each side. Cover and chill while preparing the parsley butter.
• Beat the butter until soft and creamy. Work in the parsley, lemon juice and seasoning to taste. Using half the butter spread a little over each side of each fish steak.
• Turn the grill on to medium heat. Place the cod steaks on a sheet of foil and grill for 6 - 8 minutes on each side or until the fish is cooked through.
• Top the cod steaks with the remaining parsley butter and garnish with lemon wedges and a coriander sprig, if liked. Serve at once.

Microwave Tip

• Microwave chilled butter on full power for about 15 - 30 seconds to soften. Defrost frozen butter for about 45 - 60 seconds - but remember to remove foiled wrapping first.