Ingredients
4 thick cod fillets, about 8 oz. each
2 lemons, 1 halved and 1 sliced
1/2 c. freshly chopped cilantro
1/2 c. freshly chopped parsley
4 cloves garlic, minced
1 jalapeño, chopped
1 tbsp. butter, cut into small pieces
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a medium bowl, combine cilantro, parsley, garlic, jalapeño, and juice of half a lemon.Step 2Place cod fillets in a large bowl and add 1 tablespoon oil and juice of half a lemon. Season liberally with salt and pepper and toss to coat.Step 3Using heavy duty foil, create two large squares, doubling up on the foil. Divide salsa verde mixture evenly between squares. Dot salsa verde with butter, then place two fillets on top of each square. Top each fillet with lemon slices. Step 4Fold the other half of the foil over the fish, sealing and crimping the edges to create two pouches.Step 5Preheat your grill to a medium-high flame (~400°). Place each pouch in middle-back of grill and cook until fish is fully cooked and you can smell the aromatics, about 10 minutes.
Foil packs also make it easy to customize the recipe. Add in whatever you want—chopped olives, cherry tomatoes, or even a little cheese! If you’re missing that char, serve it alongside grilled asparagus. Tried grilling cod our way? Let us know how it went in the comments!
