Ingredients:

  • 4 Cod Fillets (approx. 6 oz each, skin-on recommended)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tablespoon Fresh Lemon Zest
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Fresh Thyme Leaves (finely chopped)
  • 1 teaspoon Smoked Paprika (Pimentón)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Fresh Parsley (rough chop, for garnish)
  • 4 Lemon Wedges (for serving)
  • Pinch Flaky Sea Salt (for finishing)

Instructions:

  1. Pat the Fish Dry: Use paper towels to thoroughly blot the cod fillets dry. This is crucial for achieving a good crust.
  2. Combine the Rub: In a mixing bowl, whisk together the 1/4 cup olive oil, lemon zest, lemon juice, thyme, smoked paprika, salt, and pepper.
  3. Coat the Cod: Gently lay the cod fillets into the rub mixture. Ensure both sides are coated evenly.
  4. Rest: Allow the fish to rest at room temperature for a minimum of 10 minutes (no longer than 20 minutes) while the grill heats up.
  5. Preheat the Grill: Heat the grill to medium-high to high heat (Aim for 450°F / 230°C). Clean the grates thoroughly with a wire brush.
  6. Oil the Grates: Using a folded paper towel soaked in oil (held with tongs), oil the hot, clean grill grates immediately before adding the fish. This creates a non-stick surface.
  7. Place the Cod: Place the cod fillets on the hottest part of the grill, skin-side down (if applicable). If skinless, choose a side to sear first.
  8. Sear, Don't Touch (The 4-Minute Rule): Close the lid and cook undisturbed for 3–4 minutes. Do not try to move the fish during this time—this allows the protein to release naturally when a crust forms.
  9. Flip: When the fish releases easily and shows distinct grill marks, gently slide the thin fish spatula underneath and flip the fillets.
  10. Finish Cooking: Cook for another 3–5 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C) and the flesh is opaque and flakes easily with a fork.
  11. Rest: Remove the cod immediately to a clean plate or cutting board. Tent loosely with foil and allow to rest for 2 minutes.
  12. Garnish: Sprinkle the rested cod with chopped fresh parsley and a pinch of flaky sea salt. Serve immediately with lemon wedges.