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Serves: 4
This is a perfect weeknight recipe. We always keep frozen fish on hand that can be defrosted in minutes. This recipe uses wasabi and ginger, but you can also use fresh basil & fennel or spice it up with some harissa and cayenne. Or keep it simple with butter, lemon and capers! Pair with Tizona by Bokisch Picpoul Blanc!
Ingredients
- 4 pieces of Atlantic Cod (substitute halibut)
- 8 mini peppers (sliced)
- 2 lemons (thinly sliced)
- 12 cherry tomatoes (halved)
- 2 Tbsp capers
- 1 Tbsp green peppercorns (optional)
- Wasabi Paste
- Ginger Paste
- Olive Oil
- Black Sea Salt
- Heavy Duty Aluminum Foil (4 large pieces-at least twice as big as each piece of fish)
Instructions
- Thinly slice the peppers, lemons and halve the cherry tomatoes.
- Place the cod on individual pieces of foil.
- Arrange the peppers and tomatoes around the cod.
- Paint the cod with the wasabi and ginger paste. About ¼ tsp per piece of fish.
- Sprinkle the capers and green peppers on top and layer the lemon slices.
- Drizzle with olive oil and a pinch of black sea salt.
- Fold the foil into a tight seal.
- Grill on low heat for about 10-15 minutes.
- Or bake in the oven at 450 for 10-15 minutes.
Notes
We like to grill the fish on indirect heat. (Heat one side of the BBQ on high and grill the fish on the other side on low.) Be careful not to overcook! Remember that the fish will continue to bake in the foil after you take it off the heat!
Use extra foil so you can twist the ends! It makes it easier to unwrap on your plate (we just eat it directly out of the foil wrapper). Plus it looks so cute and fancy!
The black sea salt adds a little touch of color, but any good quality sea salt will do!
