Grilled Cod with Bell Pepper and Lemon Herb Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and tastes like you've spent hours in the kitchen. The cod is so delicate and flaky, and the bright lemon herb sauce perfectly complements the sweet caramelized bell peppers. What I love most is that cod is packed with lean protein and omega 3 fatty acids, making it incredibly good for your heart and brain. The beauty of this dish is its simplicity, using just a handful of fresh ingredients that probably already live in your pantry and fridge. Grilling gives everything a wonderful smoky depth that keeps this meal feeling special rather than ordinary.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 2bell peppers(mixed colors, sliced into strips)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 tablespoonfresh dill(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1red onion(thinly sliced)
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 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
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
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
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
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
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
Transfer the grilled peppers and onions to serving plates. Top with a grilled cod fillet and scatter the halved cherry tomatoes alongside.
- 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.
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