Tender grilled cod cooked in foil and finished with a bright lemon butter garlic sauce for a light, flavorful, and fuss-free meal.

4 cod fillets (about 6 oz each)

Salt to taste

Freshly ground black pepper to taste

1 lemon, sliced into coins

2 tablespoons fresh parsley, chopped (for garnish)

1/4 cup fresh lemon juice

2 tablespoons butter, melted

3 cloves garlic, minced

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Preheat the grill to medium heat (350–375°F).
Place each cod fillet on a separate sheet of aluminum foil and pat dry with paper towels.
Season the cod evenly with salt and freshly ground black pepper.
In a small bowl, whisk together lemon juice, melted butter, and minced garlic.
Brush the lemon butter sauce generously over each cod fillet.
Top each fillet with lemon slices.
Wrap the foil securely around the fish to form sealed packets.
Place foil packets on the grill over indirect heat and cook for 8–10 minutes, until the fish reaches an internal temperature of 145°F and flakes easily.
Carefully remove from the grill, unwrap, garnish with fresh parsley, and serve immediately.

Use heavy-duty foil to prevent leaks.

Ghee can be substituted for butter for a Paleo-friendly option.

Add fresh herbs like dill or thyme for extra flavor.

Thin vegetables such as zucchini or asparagus can be added to the foil packets.