Grilled Cod with Asparagus

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Allow it to heat for 10 minutes while you prepare your ingredients.

   Tip: Oil your grill grates well to prevent the delicate cod from sticking.

2. 2

   Pat the cod fillets dry with paper towels and season both sides with half the sea salt and black pepper. Brush lightly with 1 tablespoon of olive oil.

   Tip: Drying the fish helps it develop better color and prevents steaming.

3. 3

   Toss the asparagus spears in a bowl with 2 tablespoons of olive oil, remaining salt, pepper, and minced garlic. Spread them out on a grill-safe rack or basket.

4. 4

   Place the asparagus on the grill and cook for 8-10 minutes, shaking the basket occasionally, until tender with light char marks. Transfer to a serving platter.

   Tip: Asparagus cooks quickly, so keep an eye on it to avoid overcooking.

5. 5

   Create a foil packet by tearing off a large sheet of heavy-duty foil. Layer the cod fillets in the center and top each with a pat of butter, a sprinkle of dill, lemon zest, and a splash of white wine.

   Tip: Using foil packets keeps the fish moist and steams it gently even on the grill.

6. 6

   Fold the foil packet securely around the cod, creating a sealed envelope. Place directly on the grill grates for 12-15 minutes until the fish flakes easily with a fork.

   Tip: The fish will continue cooking in the steam inside the packet even after you remove it from heat.

7. 7

   Carefully open the foil packet away from your face to release the steam. Transfer the cod to plates alongside the grilled asparagus.

   Tip: Be cautious of the hot steam when opening the packet.

8. 8

   Drizzle the remaining 1 tablespoon of olive oil over everything and garnish with fresh lemon halves for squeezing at the table. Serve immediately while hot.