Ingredients:

  • 4 Cod Fillets (thick cut, skin on or off preferred): 175g (6 oz) each
  • Sea Salt Flakes and Freshly Cracked Black Pepper: To taste
  • Extra Virgin Olive Oil: 80 ml (1/3 cup)
  • Fresh Lemon Juice: 60 ml (4 tablespoons), about 1 large lemon
  • Garlic: 2 cloves, minced finely
  • Fresh Parsley: 15 g (3 tablespoons), finely chopped
  • Fresh Thyme Leaves: 5 ml (1 teaspoon)
  • Dried Smoked Paprika: 2.5 ml (1/2 teaspoon)
  • Lemon Wedges: 4 large wedges (for serving)
  • Fresh Dill (or additional Parsley): A small handful, roughly chopped (for garnish)

Instructions:

  1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, thyme, and smoked paprika. Season generously with salt and pepper. Reserve 2 tablespoons of the marinade in a small cup for basting later.
  2. Prepare and Marinate the Cod: Gently pat the cod fillets completely dry using kitchen roll. Place the dried cod fillets into the large Ziplock bag or shallow dish. Pour the remaining marinade over the fish.
  3. Chill: Seal the bag (or cover the dish) and refrigerate for a minimum of 30 minutes, but no longer than 1 hour. This is essential for flavor infusion.
  4. Heat and Prepare the Grill: Preheat your grill to a medium-high temperature (about 200°C / 400°F). Clean the grates thoroughly with a wire brush. Once clean and hot, oil the grates heavily using tongs and an oil-soaked piece of kitchen paper to prevent sticking.
  5. Grill the Cod: Remove the cod from the marinade (discard the residual marinade). Place the fillets presentation-side down directly onto the hot, oiled grates, or into the oiled grill basket.
  6. Initial Cook: Grill for 4 to 5 minutes undisturbed. Do not move the fish until a visible crust forms.
  7. Finish Cooking: Carefully flip the fish using a thin spatula. Grill on the second side for another 3 to 5 minutes, or until the internal temperature reaches 63°C (145°F). During the last minute of cooking, brush the fish lightly with the reserved 2 tablespoons of fresh marinade.
  8. Rest and Serve: Remove the cod immediately from the grill and let it rest on a warm platter for 2 minutes. Garnish with the fresh dill or parsley and serve immediately with the reserved lemon wedges.