Why You’ll Love Grilled Cod in Foil with Lemon Butter Sauce Recipe

I appreciate how simple this recipe is while still feeling special enough for a summer dinner. I like that it cooks quickly on the grill, keeps cleanup minimal, and delivers perfectly moist cod every time. I also enjoy how flexible it is, making it easy for me to adjust flavors or dietary needs without changing the overall method.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cod
4 cod fillets
salt to taste
freshly ground black pepper to taste
1 lemon sliced into coins
fresh chopped parsley to garnish

For the Lemon Butter Sauce
¼ cup lemon juice
2 tablespoons butter melted
3 cloves garlic minced

Directions

I start by preheating the grill to medium heat, around 350°–375° Fahrenheit. I place one cod fillet on each sheet of aluminum foil and pat the fillets completely dry with paper towels. I season them evenly with salt and freshly ground black pepper.

In a small bowl, I whisk together the lemon juice, melted butter, and minced garlic until everything is well combined. I brush this lemon butter sauce generously over each cod fillet, making sure the tops are well coated.

I place lemon slices on top of each fillet, then wrap the foil securely around the fish to form tight packets. I set the foil packets on the grill over indirect heat and cook the cod for 8 to 10 minutes, until it reaches an internal temperature of 145° Fahrenheit.

Once cooked, I carefully remove the packets from the grill, unwrap them, garnish the cod with fresh chopped parsley, and serve immediately.

Servings and Timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

When I want a richer flavor, I swap the butter for ghee to keep it Paleo-friendly. For a dairy-free option, I use a good-quality vegan butter. I also like adding fresh herbs like dill or thyme, or a pinch of red pepper flakes when I want a little heat.

Storage/Reheating

If I have leftovers, I store the cod in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm it in a covered skillet over low heat or in the oven until just heated through, being careful not to overcook the fish.

FAQs

Can I make this recipe without a grill?

I can easily bake the foil packets in the oven at 400° Fahrenheit for about 12–15 minutes instead of grilling.

How do I know when the cod is fully cooked?

I look for an internal temperature of 145° Fahrenheit and flesh that flakes easily with a fork.

Can I use frozen cod fillets?

I can, as long as I thaw them completely and pat them dry before seasoning.

What sides pair well with this dish?

I like serving it with grilled vegetables, rice, or a simple green salad.

Can I prepare the foil packets ahead of time?

I sometimes assemble the packets a few hours in advance and keep them refrigerated until ready to grill.

Is this recipe suitable for meal prep?

I find it works best fresh, but leftovers are still enjoyable within a day or two.

Can I use another type of fish?

I often substitute haddock, halibut, or tilapia with similar results.

How do I prevent the fish from sticking?

I make sure the cod is wrapped securely in foil and coated well with the lemon butter sauce.

Can I add vegetables to the foil packets?

I like adding thinly sliced zucchini or asparagus, which cook nicely alongside the fish.

What if I don’t have fresh parsley?

I use dried parsley or skip the garnish entirely, and the dish still tastes great.

Conclusion

This grilled cod in foil with lemon butter sauce is a recipe I return to again and again because it’s easy, flavorful, and reliable. I enjoy how it highlights fresh ingredients while keeping the cooking process simple, making it perfect for relaxed summer meals or quick weeknight dinners.