Grilled Cod

Jen Vondenbrink
Jun 4, 2022
3 min read

Updated: Jul 18

Why You’ll Love This Grilled Cod

This foil packet cooking method traps the steam, ensuring the cod cooks completely and perfectly without drying out—giving you incredibly juicy, flavorful fish every time.
Cooking for one or two means you can buy just the exact portions of cod you need without wasting a massive piece of fish, and you likely already have the lemon and butter right in your fridge.
You can prep these foil packets entirely ahead of time! Assemble them early, and when you are ready to eat, simply toss them on the grill for a fast, zero-cleanup dinner.

Grilled Cod | Appetite for Life | Jen Vondenbrink

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What you need to make this recipe for grilled cod

Ingredients (Shopping List)

Cod Loin
Old Bay Seasoning
Lemon
Lemon juice
Butter

Tools

Grill (or oven)
Heavy-duty aluminum foil
Sharp knife

Here's the Recipe!

How to cook fish so it is juicy, not dry

There is nothing more disappointing than spending good money on a beautiful piece of fish, only to pull it off the grill and discover it’s as dry and tough as an old shoe.

Cooking fish can feel incredibly intimidating, especially when you are cooking just for yourself or one other person. The margin for error seems impossibly small. But mastering perfectly cooked fish is actually pretty easy.

There is a classic French method of en papillote (which simply means cooking in a paper or foil pouch) that solves this problem. By sealing the cod inside heavy-duty aluminum foil with a touch of butter, lemon juice, and savory Old Bay seasoning, you create a mini steam oven.

As the grill heats the packet, the liquids turn to steam, cooking the fish completely and gently. No chance of overcooked, dry fish. Instead, you have Grilled Cod that is juicy and infused with flavor.

A quick note on the "why" behind the slits in the top of your grilled cod packets: you need to use a sharp knife to make three slits in the top of the foil. This allows just enough pressure to escape so your packet doesn't burst. Even so, please be very careful when opening the packet after taking it off the grill, because the escaping steam is really hot!

Variations

Veggie-Packed Packet: Add thinly sliced onions and zucchini to the foil. Put the fish on top of them, and then season as the original recipe. The vegetables will cook perfectly in the buttery, lemony juices of the fish.
Mediterranean Flair: Swap the Old Bay for a pinch of oregano, a handful of halved cherry tomatoes, Kalamata olives, and a drizzle of olive oil instead of butter.
Spicy Citrus: Use lime slices instead of lemon, swap the Old Bay for a dash of chili powder and cumin, and finish with a sprinkle of fresh cilantro right before eating.

Frequently Asked Questions (FAQs)

How should I store leftover Grilled Cod?

If you have a leftover portion, let it cool completely, then store it in an airtight container in the refrigerator for up to 2 days. I recommend reheating it very gently in a skillet over low heat or in a low-temperature oven to avoid drying it out.

Can I freeze this recipe?

While you can freeze raw cod, I do not recommend freezing this dish after it has been cooked. The texture of cooked fish changes dramatically in the freezer and can become quite mushy once thawed. It is definitely best enjoyed fresh!

My fish stuck to the foil, what happened?

This usually happens if the foil was not lubricated enough or if the grill was entirely too hot. Ensure you place the fish skin-side down, and the butter and lemon juices will help prevent sticking. Using heavy-duty aluminum foil is crucial here too!

Can I bake this instead of grilling?

Absolutely! If you are going to cook this in the oven, use a 350°F oven and place the packets of fish onto a baking sheet.

I’d Love to Hear From You!

Did you try this foolproof method? Leave a comment below and let me know how it turned out—I always love hearing about your kitchen triumphs!

About Jen

Jen Vondenbrink is the creator of Appetite for Life and an expert in small-scale cooking. Her culinary background includes restaurant and catering work, a Massachusetts bakery apprenticeship, and professional training in the French Alps and London.

Jen develops intentional, smaller-scale recipes to make cooking for one or two smart and practical. Every recipe is kitchen-tested so you can cook with total confidence.