Ingredients
Equipment
Method
- Preheat grill to medium-high heat, around 375°F.
- Cut 4 sheets of foil, large enough to wrap each cod fillet individually.
- Brush each piece of cod with olive oil and season with garlic powder, oregano, paprika, salt, and pepper.
- Place each fillet on a foil sheet and top with lemon slices.
- Seal the foil packets by bringing the edges together and folding them over, ensuring they are well sealed.
- Grill the foil packets for 10-15 minutes, or until cod is opaque and flakes easily with a fork.
- Carefully open the foil packets, garnish with fresh parsley, and serve immediately.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The fish may dry out slightly, but it will still taste great.
- Freezing: You can freeze cooked cod, but it's best to consume it fresh for the best texture. If freezing, seal it tightly and use within two months.
- Pairing: This dish pairs beautifully with grilled vegetables or a fresh garden salad for a light meal.
- Cooking Alternatives: If you don't have a grill, this recipe can also be made in the oven at 400°F for about 20 to 25 minutes.
- Garnish Variations: Try adding other fresh herbs like thyme or dill for a different aromatic experience.