With many grocers running specials on seafood during lent, now is the time to include fish in your meal planning. This recipe for grilled cod is an easy and healthy method to get your vitamins this spring! Cod is packed with vitamins B-6, B-12 and D. It is a good source of potassium and magnesium and is one of the fish varieties that is low in mercury.
Ingredients
For this recipe we used:
2 cod fillets cut in half
1 lemon
1 onion
4 sprigs of lemon thyme
Old Bay seasoning
Olive oil
A note on the lemon thyme. I just happened to have bought two thyme plants for my planters at Blackhawk’s Garden Center. Having access to fresh herbs whenever I need them is just so perfect and makes me much happier than buying a huge bunch at the store that I can’t all use and goes to waste. Anyhow, back to grilling cod on the Big Green Egg!
Instructions
Slice the onion into thin rings. Rinse the cod fillets and pat them dry with a paper towel. Place them on a piece of heavy duty aluminum foil and season with Old Bay seasoning. If you prefer, good old salt, pepper and paprika will also do the trick.
Layer a sprig of thyme and onion rings on top.
Cut the lemon in half and squeeze one half over the cod fillets. Drizzle some olive oil on top and finish the prep work by closing the foil packages with a simple fold.
Light your Big Green Egg’s coal and position the grid. Grill with direct heat at 375F for around five minutes on each side until the internal temperature reaches 130F.
