This Grilled Cod is easy, fast, and delicious! It’s the perfect recipe for beginners or anyone looking for an effortless weekday fish dinner.
Cooking fish can be intimidating for some people, and if that happens to be you, believe me, I get it. I, too, was once in your shoes, loving fish but never daring to cook it at home. Perhaps it was that first time I tried to prepare a (very expensive) piece of cod for a dinner date, only to have it fall apart in the pan when I tried to flip it. I salvaged the meal by making a fish “stew” of sorts, with some cherry tomatoes and olives, but I still felt pretty defeated. Luckily, I didn’t give up and soon found recipes that boosted my culinary confidence. Recipes such as this one for grilled cod, a great-tasting staple to add to your rotation of easy weekday favorites.
The wonderful thing about this recipe is that it’s foolproof. Simply place the delicately seasoned fish in foil packets, place the packets on the grill, flip, and serve. The result is a perfectly cooked, flaky piece of fish that you’ll likely be making again and again. It can easily be customized with different marinades or herbs and spices, and it can be enjoyed in many ways.
Customizing your grilled cod
When it comes to flavor combinations, this recipe can be customized to your heart’s content. One of my favorite variations is seasoning the fish with herbes de Provence and adding some halved cherry tomatoes and briny black olives to the packets. For an Italian-inspired recipe, try it with pesto and zucchini slices. In that case, serve the fish with pangrattato (garlicky breadcrumbs fried in olive oil), a few basil leaves, and lemon wedges. Love Asian flavors? Brush the fish with a mixture of sesame oil, soy sauce, ginger, garlic, and red pepper flakes. Scatter with toasted sesame seeds when serving. I also love seasoning the fish with smoked paprika and serving it with aioli. Let your culinary imagination run wild!
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the cooked cod for up to 3 months, but bear in mind that the texture will likely be affected upon thawing. To reheat the cod, place it in foil packets again and place it in the oven at 300°F for approximately 10 minutes. Avoid microwaving, as this may overcook the delicate fish.
Serving suggestions
In the summer, I love serving grilled cod with Corn Rice and some Sautéed Broccolini. For dessert, a Peach Crisp would be the perfect option. The cod is also delicious with a BLT Grilled Romaine Salad With Lemon Vinaigrette. Add some crusty bread and a glass of chilled Sauvignon Blanc, and you’ve got yourself one elegant (and practically effortless!) meal.
Ingredients
- 4 cod fillets 6 ounces each
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 lemon preferably unwaxed and organic, thinly sliced
- Fresh parsley chopped, for garnish
Instructions
- Preheat grill to medium-high heat, around 400°F.
- Pat the cod fillets dry with paper towels and place them on a piece of aluminum foil. Brush both sides with olive oil.
- Combine salt, pepper, garlic powder, and paprika in a small bowl, then sprinkle the mixture evenly over the cod fillets. Divide the lemon slices over the fish. Wrap the foil packets loosely.
- Place the cod fillet packets on the grill and cook for 4-5 minutes on each side or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove the cod packets from the grill and open carefully. Garnish with fresh parsley and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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