Ingredients:

  • 4 (6 oz / 170g) cod fillets
  • 2 tbsp olive oil
  • 1 lemon, thinly sliced into rounds
  • 4 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp melted unsalted butter

Instructions:

  1. Pat the cod fillets completely dry with paper towels.
  2. In a small bowl, whisk together the 2 tbsp olive oil, 1 tbsp melted unsalted butter, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp cracked black pepper. Brush the mixture evenly over all sides of each fillet.
  3. Cut four 18-inch (45cm) pieces of heavy-duty aluminum foil and fold each piece in half to create a double layer. Place one fillet in the center of each packet, topped with one minced garlic clove and several lemon slices.
  4. Fold the long edges of the foil together and crimp tightly, then fold the ends inward to create an airtight seal.
  5. Preheat the grill to medium-high heat (375°F to 400°F / 190°C to 200°C). Place the packets directly over the heat and close the grill lid. Grill for 8–10 minutes for fillets under 1 inch thick, or 12–15 minutes for thicker fillets.
  6. Carefully remove the packets from the grill using tongs and let them rest, unopened, for 3 to 5 minutes.
  7. Open the packets and use an instant-read thermometer to ensure the thickest part of the fish has reached 145°F (63°C) or flakes easily with a fork.