Ingredients:

  • 4 fillets (approximately 6 oz/170g each) white fish (cod, haddock, sea bass, or tilapia)
  • 1/4 cup (60ml) extra virgin olive oil
  • Juice of 1 large lemon (approximately 3-4 tablespoons/45-60ml)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 lemon, thinly sliced
  • Fresh parsley sprigs, for garnish (optional)

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, parsley, salt, and pepper.
  2. Place the fish fillets in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
  3. Preheat the grill to medium-high heat. If using a charcoal grill, ensure the coals are covered with a light ash.
  4. Lightly oil the grill grates to prevent sticking. Remove the fish from the marinade and place it on the grill, skin-side down if using skin-on fillets.
  5. Grill for 4-6 minutes per side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Add lemon slices to the grill during the last few minutes of cooking for added flavour.
  6. Remove the fish from the grill and serve immediately, garnished with fresh parsley sprigs and a lemon wedge.