Grilled Cod Fish Foil Packets
Ingredients
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into thin half-moons
- ½ red onion, thinly sliced
- 2 tablespoons capers (optional)
- 2 tablespoons unsalted butter, cut into small pieces
- Fresh parsley, roughly chopped, for serving
- Extra lemon wedges for serving
Instructions
- Preheat grill to medium-high heat, around 400°F. Tear four large sheets of heavy-duty aluminum foil, each about 12 by 16 inches.
- Pat cod fillets dry with a paper towel. Drizzle olive oil over each fillet and rub gently to coat.
- Mix garlic powder, smoked paprika, onion powder, salt, and pepper in a small bowl. Season both sides of each fillet with the spice mix.
- Place each fillet in the center of a foil sheet. Arrange cherry tomatoes, zucchini, and red onion around the fish. Add capers if using. Lay 2–3 lemon slices on top of each fillet and place a small piece of butter on top.
- Fold the foil up and over the fish and crimp all edges tightly with a double fold to seal each packet securely.
- Place packets on the grill, close the lid, and cook for 18 to 20 minutes without flipping or opening.
- Carefully open one packet using tongs — watch for hot steam. Check that the cod flakes easily with a fork and is opaque throughout. If needed, reseal and cook 2 more minutes.
- Serve from the foil or transfer to plates. Top with fresh parsley and a squeeze of lemon.
Notes
Always use heavy-duty aluminum foil and double-crimp the edges of each packet. If the foil tears or has gaps, the steam escapes and the cod will dry out before it finishes cooking.