Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) cod fillets, two thick pieces
- 8.5 oz (240 g) cherry tomatoes, halved
- 7.1 oz (200 g) zucchini, thin half-moons
- 3.1 tsp (14 g) olive oil
- 1.1 oz (30 g) lemon juice
- 0.2 oz (6 g) garlic, minced
- 0.4 oz (10 g) parsley, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Heat a clean grill to medium, about 375°F (190°C). Lay out two large doubled sheets of heavy-duty foil.
- Divide zucchini and tomatoes between them and place cod on top. Add oil, lemon, garlic, salt and pepper. Fold tightly into packets, leaving room for steam.
- Grill covered over medium heat for 12–18 minutes until cod reaches 145°F (63°C), opening a packet carefully to check the thickest part.
- Open packets away from your face and finish with parsley. Serve one packet per person.
Cook’s note: Foil-packet cooking uses the grill as a covered oven; the fish is gently steamed, not seared.
Allergens: Fish.
Approximate nutrition per serving: 265 kcal · Protein 35 g · Carbohydrates 11 g · Fat 9 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.