Ingredients:

  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) dried oregano
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • 4 (6-8 ounce/170-225g) white fish fillets (such as cod, sea bass, or snapper)
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  2. Place fish fillets in a shallow dish or resealable bag. Pour marinade over fish, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes.
  3. Preheat grill to medium-high heat (about 375-450°F or 190-232°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
  4. Remove fish from marinade, allowing excess to drip off. Place fillets on the preheated grill, skin-side down if using skin-on fillets.
  5. Grill for 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork. Check for an internal temperature of 145°F (63°C).
  6. Remove fish from grill and serve immediately. Garnish with fresh parsley and lemon wedges.