Ingredients:

  • 4 (6 oz / 170g) Cod fillets, patted dry
  • 1 tbsp (15ml) Avocado oil
  • 3 tbsp (45ml) Extra virgin olive oil
  • 4 cloves (20g) Garlic, finely minced
  • 1 tbsp (4g) Fresh parsley, finely chopped
  • 1 tsp (1g) Fresh thyme leaves, minced
  • 1 tbsp (15ml) Fresh lemon juice
  • ½ tsp (3g) Sea salt
  • ¼ tsp (1g) Cracked black pepper

Instructions:

  1. In a small bowl, whisk together the olive oil, minced garlic, parsley, thyme, lemon juice, salt, and pepper.
  2. Place the cod fillets in a shallow dish and pour the marinade over them, flipping to ensure an even coat.
  3. Let the fillets marinate for 10 minutes at room temperature.
  4. Preheat your grill to medium-high heat (approx. 400°F / 200°C).
  5. Clean the grates and brush them generously with avocado oil using a folded paper towel held by tongs.
  6. Carefully place the cod fillets on the grill, close the lid, and sear for 4–6 minutes per side until a mahogany-colored crust forms and the fish flakes easily.
  7. Remove the fish from the grill once the internal temperature reaches 145°F (63°C) and let rest for 2 minutes on a warm plate.
  8. Squeeze a fresh lemon wedge over the top before serving.