Cod is a mild-tasting fish that lends itself well to most cooking methods. Its low fat content and pleasing appearance make it a good choice for highly-flavored recipes. Cooking cod in foil takes advantage of its characteristics and is one of the best ways to cook it with moist heat. Normally, you would not grill cod because it is so delicate. Yet, cooking in foil allows you to easily add it to your summer menu with the added convenience of an easy clean up.
Thaw the cod, if necessary, overnight in the refrigerator, recommends the Alaska Seafood Marketing Institute. Cod is often sold frozen rather than fresh.
Heat your grill while preparing the cod.
Rinse the fish under cold water. Pat dry with paper towels.
Tear off two rectangular sheets of aluminum foil about 10 inches long for each 4 oz. serving of fish.
Use cooking spray on one side of the aluminum foil. Place the fish in the center of the sheet. Brush olive oil or melted butter on the fish.
Season with kosher salt and freshly ground black pepper. Kosher salt dissolves quickly to help flavor the fish. Sprinkle the herbs of your choice on the fish. Parsley, tarragon or dill all work well with the mild flavor of cod.
Finely chop 2 tbsp. of carrots and onions. Place in a small bowl and add a splash of olive oil or melted butter. Toss to coat. Season the vegetables and divide among the cod pieces. You can also use other vegetables such as zucchini or yellow squash.
Pull the vertical sides of the aluminum foil up to the center. Crimp the edges closed. Fold over the cod.
Place the foil packet onto another piece of foil and seal it. The second sheet of foil will offer extra protection against tearing while you grill the cod.
Check the temperature of your grill. It should be moderate to high. You can test the temperature by placing your hand over the grill. You should feel forced to remove your hand after 4 to 6 seconds because of the heat.
Place the prepared packets onto the heated grill. Allow the fish to cook about 3 to 4 minutes, depending upon the size of the cod pieces. Flip using a spatula rather than tongs to avoid tearing the foil.
Cook on the other side for an additional 3 to 4 minutes. FineCooking.com recommends a general guide of about 8 minutes cooking time per inch of thickness. When done, your fish will flake easily. The large flakes of cod will make this apparent.
Serve immediately with lemon wedges, if desired.
Things You'll Need
Cod, 4 oz. servings
Olive oil or melted butter
2 tbsp. chopped carrots
2 tbsp. chopped onions
Add parboiled diced potatoes for a complete meal. Squeeze lemon juice over the fish before cooking to make the flavor of the fish pop.
Open foil packets carefully to avoid burns from the escaping steam.
- Cooking Fishmonger: Cod Fish
- Alaska Seafood Marketing Institute: Purchasing, Storing, & Thawing Tips
- What's Cooking America; Salt - The Spice of Life; Eileen Troemel
- "Fine Cooking"; How to Tell When Fish Is Truly Cooked; Molly Stevens
- BBQ Secrets; What You Must Know About The Temperature of Your Grill