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This lemon-garlic grilled cod features charred lemon and garlic oil that adds an extra dimension to the moist and flaky fish.

EatingWell.com, March 2022


Credit: Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall

Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high. Whisk oil, garlic, salt and pepper together in a small bowl. Thoroughly pat fish dry with paper towels; place the fish on a baking sheet. Brush about 1/4 cup garlic oil on both sides of the fish; reserve the remaining garlic oil. Let the fish stand while the grill preheats.

  • Once the grill is preheated, thoroughly oil the grill rack (see Tip). Place lemon halves, cut-sides down, on the rack. Grill, uncovered, until the lemons are well charred on the cut sides, about 4 minutes. Transfer to a serving plate.

  • Meanwhile, place the fish in a grill basket. Place the basket directly onto the grill rack; grill for 4 minutes. Without flipping, brush the fish with the remaining garlic oil. Continue grilling until the fish is cooked through and a thermometer inserted in thickest portion registers 145°F, 2 to 4 minutes. (The fish should release from the basket and be slightly flaky on the edges and opaque on top.) Transfer the fish to the plate with the lemons. Squeeze the lemons over the fish and sprinkle with chives.


To oil a hot grill rack, soak a paper towel in vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)


Grill basket

Nutrition Facts

1 fillet
269 calories; protein 22g; carbohydrates 3g; fat 19g; saturated fat 2g; mono fat 3g; poly fat 13g; cholesterol 67mg; vitamin a iu 43IU; vitamin b3 niacin 2mg; vitamin b12 3mcg; vitamin c 8mg; vitamin d iu 28IU; vitamin e iu 9IU; folate 14mg; vitamin k 2mg; sodium 392mg; calcium 22mg; magnesium 31mg; phosphorus 408mg; potassium 371mg; zinc 1mg; omega 6 fatty acid 13g; niacin equivalents 6mg.