Grilled Cod with Green Bean and Lemon Butter Sauce

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). While it heats, toss the trimmed green beans with 1 tablespoon olive oil, half the minced garlic, salt, and pepper in a large bowl.

   Tip: Parboil green beans for 3 minutes if you prefer them softer rather than crisp.

2. 2

   Create foil packets by dividing the green bean mixture between 4 pieces of heavy-duty foil. Fold each packet closed, leaving some room for steam circulation.

   Tip: This prevents beans from falling through the grill grates.

3. 3

   Brush both sides of the cod fillets generously with remaining olive oil and season with salt, pepper, and remaining garlic. Place lemon wheels on top of each fillet.

   Tip: The lemon wheels release their oils while cooking, infusing the fish naturally.

4. 4

   Place the foil packets on the grill grates and cook for 12-15 minutes until beans are tender.

   Tip: You can arrange them around the perimeter of the grill where heat is less intense.

5. 5

   Once the foil packets are on the grill, place the seasoned cod fillets on the oiled grill grates, skin-side down if applicable. Grill for 10-12 minutes until the fish flakes easily with a fork.

   Tip: Avoid moving the fish too much; let it develop a slight char for better flavor.

6. 6

   While the cod cooks, prepare the lemon butter sauce in a small saucepan over medium heat. Melt 3 tablespoons butter, add the lemon juice and white wine, then simmer for 2-3 minutes until slightly reduced.

   Tip: This sauce comes together quickly, so prepare it toward the end of grilling time.

7. 7

   Carefully remove all items from the grill. Open the foil packets cautiously as steam will escape.

   Tip: Use tongs and keep your hands clear of the steam.

8. 8

   Plate the grilled cod in the center with green beans alongside. Spoon the warm lemon butter sauce over the fish and beans, then garnish with fresh dill.

   Tip: Serve immediately while everything is hot and the sauce is silky.