Easy Grilled Cod in Foil
Ingredients
- 4 cod fillets (about 6 oz each)
- 3 tablespoons unsalted butter, cut into small pieces
- 3 cloves garlic, minced
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for finishing)
- ½ cup cherry tomatoes, halved (optional)
- ½ zucchini, thinly sliced (optional)
- A few capers (optional)
Instructions
- Preheat your grill to medium-high heat, around 400°F. Tear off four large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long.
- Lay each cod fillet in the center of a foil sheet. Drizzle a little olive oil over each fillet so nothing sticks to the bottom.
- Season each fillet with salt, pepper, smoked paprika, onion powder, and thyme. Rub the seasoning in gently with your fingers.
- Add minced garlic on top of each fillet, then lay two or three lemon slices over that. Place small pieces of butter on top. Add cherry tomatoes or zucchini around the fish if using.
- Fold the foil up around the fish — bring the long sides together and fold them down twice to seal, then fold in the ends. Leave a little air space inside the packet for steam.
- Place the sealed packets on the grill, close the lid, and cook for 18 to 20 minutes without flipping or opening.
- After 18 minutes, carefully open one packet and check if the fish flakes easily with a fork and is opaque throughout. If not, reseal and cook for another 2 to 3 minutes.
- Serve in the foil or slide onto plates. Squeeze fresh lemon over the top and scatter chopped parsley if desired. Eat while hot.
Notes
Pat the cod fillets completely dry before seasoning — wet fish doesn't hold seasoning well and can steam unevenly inside the foil. Also, always use heavy-duty foil to prevent tearing and juice leakage on the grill grates.