Grilled Cod with Bell Pepper and Lemon Herb Sauce

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the cod fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.

   Tip: Dry fish prevents sticking and helps achieve a better sear on the grill grates.

2. 2

   In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, minced garlic, thyme, and dill. Season with a pinch of salt and pepper. Set the herb sauce aside.

   Tip: Prepare the sauce ahead of time so it's ready when your fish is cooked.

3. 3

   Toss the bell pepper strips and sliced red onion in a medium bowl with 1 tablespoon of the herb mixture and a light seasoning of salt and pepper.

4. 4

   Place the bell peppers and red onions on the grill in a grill basket or on skewers. Grill for 8-10 minutes, stirring occasionally, until they develop light char marks and soften slightly.

   Tip: A grill basket prevents smaller pieces from falling through the grates.

5. 5

   Season the cod fillets generously with salt and pepper on both sides. Place them skin-side down on the grill grates, leaving space between each fillet.

   Tip: Don't move the fish for the first 4-5 minutes to allow the skin to crisp and the flesh to release naturally from the grill.

6. 6

   Grill the cod for 4-5 minutes skin-side down without moving. Carefully flip and grill for another 3-4 minutes on the flesh side until the fish is opaque and flakes easily with a fork.

   Tip: Cod cooks quickly; overcooked fish becomes dry, so monitor closely during the last few minutes.

7. 7

   Transfer the grilled peppers and onions to serving plates. Top with a grilled cod fillet and scatter the halved cherry tomatoes alongside.

8. 8

   Drizzle the remaining herb sauce over each fillet and the vegetables. Serve immediately while the fish is hot.

   Tip: The lemon-herb sauce brings all the flavors together and adds brightness to the plate.