Ingredients
- 4 cod fillets, about 6 ounces each
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 3 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley
- Lemon wedges, for serving
Execution
Prepare the Cod: Pat the cod fillets thoroughly dry with paper towels and place them in a shallow dish. Drying the fish helps the marinade cling better and improves browning on the grill.
Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, kosher salt, and black pepper.
Marinate the Cod: Pour the marinade over the cod and gently turn the fillets so they are evenly coated. Let them marinate for about 15 minutes at room temperature while the grill heats.
Preheat the Grill: Heat an outdoor grill or grill pan to medium-high heat, about 400–450°F. Clean and lightly oil the grates to help prevent the fish from sticking.
Grill the First Side: Place the cod fillets on the hot grill and cook without moving them for about 4 minutes. The underside should develop light grill marks and begin to release easily from the grates.
Flip and Finish Cooking: Carefully turn the fillets with a wide spatula and grill for another 3–4 minutes, depending on thickness. The cod should be opaque, flake easily with a fork, and reach about 145°F in the center.
Rest the Fish: Transfer the grilled cod to a clean plate and let it rest for about 2–3 minutes so the juices settle and the fish stays moist.
Finish with Parsley: Sprinkle the chopped parsley over the cod and squeeze a little fresh lemon juice from the serving wedges over the top.
Serve: Serve the Grilled Cod immediately with additional lemon wedges. Pair it with grilled vegetables, rice, couscous, roasted potatoes, or a fresh salad for a complete dinner.
Additional tips
- Choose cod fillets that are similar in thickness so they cook at the same rate.
- Do not marinate the fish much longer than 15–20 minutes because the lemon juice can begin changing its texture.
- Oil the grill grates well and wait until the fish releases naturally before flipping to reduce sticking and breakage.
- A grill basket or foil can be used if the fillets are especially delicate.
- Haddock or another firm white fish can be substituted using a similar cooking method.
